Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.

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Morton's Petite Steak Sandwiches



PETITE STEAK SANDWICHES
Morton's the Steakhouse Restaurant Recipe

Makes 18

18 ounces beef tenderloin
seasoned salt
18 slider rolls
2 tablespoons Mustard Mayonnaise Sauce

Preheat the broiler and position the rack 2 to 3 inches from the heating element.

Lightly season the tenderloin with seasoned salt. Arrange on a broiler tray and tuck the thin end portions under, if necessary, to prevent them from cooking too fast. Broil 6 to 7 minutes, turning once, for medium rare , or longer depending on the thickness and desired doneness.

Meanwhile, slice the rolls omn half. Place the rolls, cut side up, on a baking sheet. Toast under the broiler for about 2 minutes, or until lightly browned. Turn them over and toast for 1 to 2 minutes longer, or until lightly browned and heated through.

Spread the rolls with the Mustard Mayonnaise Sauce. Slice the tenderloin across the grain into 18 pieces. Put a slice of the tenderloin on the bottom half of each roll. Top with the other half of the roll and serve.

Mustard Mayonnaise Sauce:
1 1/2 cups mayonnaise
3 tablespoons Dijon Mustard
3/4 teaspoon Worcestershire sauce
1 1/2 teaspoons prepared horseradish

In a mixing bowl, stir together the mayonnaise, mustard, Worcestershire sauce, and horseradish. Whisk with a wire whisk until lightened and smooth. Use immediately or transfer to a container with a lid and refrigerate for up to 5 days.

Cook's Notes:  Morton's also serves this sauce with crab cakes and crabmeat canapes, as well as the little steak sandwiches.



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