Lunchbreak: Mortons whole beef tenderloin

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Mortons The Steakhouse

Whole Beef Tenderloin

4-6 lb tenderloin, choice, cleaned and trimmed
seasoned salt
2-3 medium sized (per person) portobello mushrooms
vidalia or spanish onion, 2 3/4 inch thick slices per person
1 cup extra virgin olive oil
kosher salt to season vegetables
ground black pepper to season vegetables
baked potatoes, 1 per guest

Set up your grill so it will have a hot side and a cooler side. Pre-heat the grill. .    Season the tenderloin generously with the seasoned salt. Place the seasoned tenderloin on the grill so the thick end is over the hot side and as it tapers, it should move closer to the cooler side. The narrow end should be completely on the cooler side. Grill the tenderloin on all sides until dark brown but not charred. Move the tenderloin so it is all on the cooler side of the grill. Meanwhile, peel and cut the onions. Brush with olive oil on both sides and season to taste with the sale and pepper. Carefully, place them on the hot side of the grill. Then remove the stem from the portobellos. Using a spoon, scrape out the dark “gills” from the underside of the mushrooms. Brush them with the olive oil on both sides. Turn the onions with a spatula when they get nice grill marks on the underside. Cook them until they begin to soften. Do the same with the mushrooms, being careful not to char them. When they are ready, move them to the cooler side of the grill. Check the temperature of the tenderloin using a meat thermometer. It should be approx. 120 degrees for Medium Rare. Remove the tenderloin from the grill and let it rest for about 5 minutes. Slice the tenderloin to the desired thickness and top it with some of the grilled onions and mushrooms/ Serve with the baked potatoes and toppings.

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