Luncbreak: Filet Diane, prepared by Morton’s Steakhouse chef Christopher Rook

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Chef Christopher Rook

Morton’s Steakhouse


State Street: 1050 N. State St.
Wacker Place: 65 E. Wacker Place
Northbrook: 699 Skokie Blvd.
Rosemont: 9525 W. Bryn Mawr Ave.
Schaumburg: 1470 McConnor Parkway
Naperville: 1751 Freedom Drive

In honor of National Filet Mignon Day, Morton’s the Steakhouse is celebrating early on Friday, August 12 with $1 petite filet mignon sandwiches in the bar area. From opening until 10 p.m., patrons can enjoy the delicious miniature sandwiches filled with the finest filet mignon for just one dollar.

Filet Diane


6 filet Mignon, approximately 8 ounces each
prepared sauce with the mushrooms
6 toasted croutons
6 tsp chopped parsley
seasoned salt, to taste

Get your grill going and cook the coals until covered in ash or on the highest heat in a gas grill. Season the steaks generously on both sides. Cook the steak to the desired temperature. Place one crouton on each plate. Place the steak on top of the crouton. Ladle about 1 cup of the sauce over each steak and top with chopped parsley.


2 Tbs unsalted butter
4 cloves garlic, finely minced
1/2 cup dry red wine
1/2 cup cognac
3 cups store bought reconstituted demi glace
2 tsp Dijon mustard
2 tsp Worcestershire sauce
2 tsp tomato paste
1 1/2 cups heavy cream

In a sauce pan over medium heat, melt the butter. Add the garlic and cook while stirring, for 2 to 3 minutes until garlic has softened. Be careful not to burn the garlic. Add the wine and cognac. Raise the heat to medium high and simmer, uncovered, for 8 to 10 minutes, or until most of the liquid has evaporated. Add the demi-glace, Dijon mustard, Worcestershire sauce and the tomato paste. Whisk together and bring to a simmer over medium heat and add the heavy cream. Return the sauce to a light boil and reduce the sauce, whisking often, for about 15 minutes or until the sauce reaches a creamy consistency and deepens in color. Set aside in a warm place.


12 Tbs unsalted butter
20 oz (or about 6 cups) shitake or cremini mushrooms, stemmed and sliced about 1/4 inch thick
salt and pepper to taste

In a large saute pan, melt the butter over medium high heat. Add the mushrooms and saute for about 5 minutes or until the mushrooms begin to release their moisture. Stir the prepared sauce into the mushrooms and over medium heat, simmer the mushrooms and sauce for 12-15 minutes until reduced to about 6 cups and slightly thickened. Cover and keep warm until needed.


6 slices dense white bread, 3/4 inch thick

Lay the bread on a clean work surface. Using a 3 inch round cookie cutter, cut one circle our of each slice of bread. Transfer the rounds to a baking sheet (or they can be grilled directly on the grill.) Bake at about 350 degrees, turning once, for 5 to 7 minutes or until the croutons are a light golden brown and crisp. Set aside.