Morton's Steak Bible: Recipes and Lore from the Legendary Steakhouseby Klaus Fritsch
You’ve dreamed about it all week: the prime porterhouse patiently waiting in your butcher’s case for you to bring home wrapped in brown paper. You can’t wait to fire up the grill, season the well-marbled red meat, and slap it over the hot coals. You can hear the sizzle as it cooks, smell the tantalizing aroma; you can practically taste the… See more details below
You’ve dreamed about it all week: the prime porterhouse patiently waiting in your butcher’s case for you to bring home wrapped in brown paper. You can’t wait to fire up the grill, season the well-marbled red meat, and slap it over the hot coals. You can hear the sizzle as it cooks, smell the tantalizing aroma; you can practically taste the perfectly seared, juicy steak. You never intend to overcook it, but sometimes you do, ruining a thick, expensive steak.
Never fear. Morton’s, The Steakhouse shares the secrets that have made its name synonymous with fine steakhouse dining for twenty-seven years to ensure that the home cook’s steak turns out exactly as he imagines it. Morton’s Steak Bible offers indispensable tips, steakhouse lore, and more than 100 irresistible recipes perfect for meat lovers, grillers, and fans of their seventy restaurants worldwide.
Before divulging Morton’s recipes for every cut from filet mignon and T-bone to skirt steak and ground sirloin, Morton’s Steak Bible starts at the very beginning, providing excellent tips on how to cook like a steakhouse: what to look for when selecting meat, how to cook it on a grill or under a broiler, and of course, how to time your masterpiece to perfection. There are also “Celebrity Clips” sprinkled throughout, amusing anecdotes about visits to Morton’s by its most famous guests, including Frank Sinatra, Tiger Woods, Queen Latifah, and Jackie Gleason.
In addition to world-famous steak recipes, Morton’s Steak Bible includes chapters featuring everything you’ll need to round out your table, such as the Key Lime Mortini and Smoked Salmon Pinwheels in “Cocktails and the Food We Eat with Them”; Salad Niçoise with Pan-Seared Tuna and Velvet Lobster Bisque in “Salads and Soups”; Baked Lemon-Oregano Chicken and Lamb Chops with Baked Apples in “Other Steakhouse Favorites”; Creamed Spinach and Hash Brown Potatoes in “Side Dishes”; and Morton’s legendary Hot Chocolate Cake and Upside-Down Apple Pie in “Desserts.”
With 3.3 million guests dining at its upscale restaurants throughout the United States, Canada, and Asia every year, Morton’s has clearly earned its place as the authority on all things steak. Beautifully illustrated throughout with vibrant full-color photographs, Morton’s Steak Bible is the definitive guide to steakhouse fare and will instantly become a coveted addition to the home of any meat lover or grilling aficionado.
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Read an Excerpt
BEEF FILET OSKAR
Without question, this is an indulgent way to serve steak. The filet steaks (filets mignons) are served with lump crabmeat and our very own
Béarnaise Sauce. Look for large asparagus because they will best support the crabmeat and look great on top of the filet. Just as you look for the best meat, buy the best lump crabmeat you can. Everything for this very special dish must be first-rate!
Wine recommendation: Pinot Noir or Red Burgundy
--Six 8 to 9-ounce filets mignons, each about 2 inches thick
--Vegetable oil cooking spray
--12 slices very thin white bread
--12 large asparagus spears
--12 ounces fresh lump crabmeat (2 loosely packed cups)
--2 and one-quarter (2.25) cups Béarnaise Sauce (recipe follows),
-- 1 tablespoon white wine vinegar
-- 1 tablespoon dry white wine
-- 1 teaspoon dried tarragon
-- Half (.5) teaspoon chopped shallots
-- 2 cups Hollandaise Sauce (recipe follows)
-- 5 large egg yolks
-- 1 and one-half (1.5) cups Clarified Butter
-- 1 and one-half (1.5) teaspoons fresh lemon juice
-- Eighth of a teaspoon of Worcestershire sauce
-- Dash of Tabasco or other hot pepper sauce
-- Quarter (.25) teaspoon salt
-- Eighth of a teaspoon of freshly ground white pepper
1. Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes.
2. Preheat the oven to 400°F.
3. Prepare a charcoal or gas grill or preheat the broiler and position a rack 4 inches from the heating element. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be medium-hot for the charcoal grill. The burners should be on high for the gas grill.
4. Season the filets lightly on both sides with the seasoned salt.
5. Lay the bread slices on a work surface. Using a 3-inch-wide round cookie cutter or water glass, cut out 12 rounds. Transfer the rounds to a baking sheet. Bake, turning once, for 5 to 7 minutes, or until the croutons are light golden brown and crisp. Watch them carefully;
they brown quickly around the edges. Cool on wire racks.
6. Lower the oven temperature to 300°F.
7. In a large skillet filled about halfway with boiling water and set over medium-high heat, blanch the asparagus spears for 2 to 3 minutes,
or until fork-tender. Cut each asparagus spear in half crosswise and then split each half lengthwise. Lay the split spears in a single layer around the perimeter of an 11 x 17-inch baking pan. Place the crabmeat in the center of the pan. Heat the asparagus and crabmeat in the oven for 8 to 10 minutes, or until heated through. Remove from the oven and cover to keep warm.
8. Meanwhile, if using a charcoal grill, grill the steaks for about 5
minutes. Turn, using tongs, and grill the other side for about 5
minutes for medium-rare, or until the desired degree of doneness. If using a gas grill, grill for about 5 minutes. Turn, using tongs, and grill the other side for about 5 minutes for medium-rare, or until the desired degree of doneness. If using the broiler, broil 4 inches from the heat source for 8 minutes. Turn, using tongs, and broil the other side for 7 to 8 minutes for medium-rare, or until the desired degree of doneness.
9. Cut each filet in half against the grain and put each portion, cut side up, on a crouton. Put two croutons on each serving plate. Put four asparagus pieces (two with tips) on top of each filet half to form a squared crosshatch (#) design. Divide the crab evenly among the plates, resting it on the asparagus. Spoon Béarnaise Sauce over each serving and pass any extra sauce on the side.
Although it may seem like overkill, if you want to embellish the already extravagant Hollandaise Sauce, turn it into Béarnaise with the addition of shallots and tarragon, white wine, and white wine vinegar.
Delicious! We particularly like it with swordfish, and of course it’s a natural with filet mignon and prime rib.
Makes about 2 cups
1. In a small saucepan over medium heat, combine the vinegar, wine,
tarragon, and shallots. Cook for 2 to 3 minutes, or until enough liquid evaporates so that it barely coats the bottom of the pan.
2. In the top of a double boiler set over simmering water, heat the
Hollandaise Sauce, whisking to keep it from separating. Add the vinegar-shallot mixture and continue whisking. Season to taste with a little salt.
Hollandaise is a lovely, rich, slightly tangy sauce that complements beef as well as vegetables such as asparagus and artichokes. While it's not an everyday accompaniment, it can be the pièce de résistance of a special meal. Some home cooks fear making hollandaise because it has the tendency to break (curdle). Our method is as close to foolproof as you can get. Make the sauce shortly before serving; it does not hold well.
Makes about 2 cups
1. In the bottom half of a double boiler, bring about 2 inches of water to a boil over high heat. The water should not touch the bottom of the top portion of the double boiler. Reduce the heat to medium so that the water is simmering.
2. Put the egg yolks and 2 tablespoons of water in the top of the double boiler and set over the simmering water. Whisk the eggs continuously for 2 to 2.5 minutes, or until the eggs are thick and foamy and their color lightens. Watch the eggs carefully; they must not scramble and cook. Remove the top of the double boiler from the heat.
3. In a small saucepan, heat the butter over medium-low heat. Very gradually add half of the warm butter to the eggs, whisking constantly. Add 1 tablespoon of water and continue to whisk as you add the rest of the melted butter and the sauce emulsifies.
4. Stir in the lemon juice, Worcestershire and Tabasco sauces, salt,
and pepper. Return the top of the double boiler to the heat over the simmering water (add more water to the bottom of the double boiler if necessary). Cook gently until the sauce registers 110° to 120°F. on an instant-read thermometer. Serve warm.
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