Lunchbreak: Morton’s chef Chris Rook makes bone in filet with onions and blue cheese butter

Bone-in filet with onions and blue cheese butter

Lunchbreak: Morton’s chef Chris Rook makes bone in filet with onions and blue cheese butter

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Bone in Filet with Onions and Blue Cheese Butter

4 12-14 ounce bone in filet mignons
1 tsp Morton’s Seasoned Salt
8 oz caramelized purple onions
8 oz blue cheese butter
4 Tbs micro greens (optional garnish)

Preheat your grill or broiler to approximately 350 degrees or medium high heat. Season the steak with the Morton’s Seasoned Salt and place on grill turning every 2 -4 minutes depending on desired doneness. Medium Rare – 4-6 minutes per side Medium – 7-8 minutes per side  Remove the steaks from the grill.  Place 2 oz. of caramelized purple onions on each plate in the center. Place the steak over the onions and top with 2 oz. of room temperature blue cheese butter.  Serve
*NOTE – If the blue cheese butter is cold, you will need to pre heat an oven to 500 degrees and place the steaks on a nonstick sheet pan and partially melt the butter on top prior to serving. You want the butter warm but not melted completely.

Grilled Marinated Asparagus

2 lb jumbo asparagus
2 gal water
1/2 cup iodized salt

Place the water and salt into a stock pot and bring to a boil. Cut off 1 to 1 1/2 inch of the woody stem of the asparagus. Using a vegetable peeler, peel 2 – 2 1/2 inch of the stem, just enough so the white of the stalk appears. Submerge the asparagus in the boiling water. The water should come back to a boil within 2 minutes. Cook the asparagus for 3 minutes, starting from the time the water returns to a boil. Remove the asparagus with a vegetable skimmer of pair of tongs and place in an ice bath. When cool, remove from the ice bath and place on a paper towel lined plate to drain. Refrigerate until ready to cook.  When ready to grill — season with salt and pepper, place on hot grill 3-4 minutes (turning to grill on all sides).

Blue Cheese Butter

1 lb unsalted butter, room temperature
1/2 Tbs Worcestershire sauce
1 tsp fresh squeezed lemon juice
3 Tbs minced chives
1 Tbs minced parsley
3/4 lb blue cheese crumbles
salt and pepper to taste, approximately 1/4 tsp of each

Place butter into a mixing bowl and with a gloved hand or a potato masher, mix until softened. (A mixer with a paddle attachment can be used) Add all other ingredients to the butter, except the blue cheese. Mix until all ingredients are incorporated into the butter. Fold in the blue cheese crumbles until incorporated throughout. Place into a container and refrigerate until ready to use.

Burrata Cheese with Watermelon, Heirloom Tomates and Mixed Greens

4 cups of mixed greens
1 4 oz ball of burrata cheese (torn/cut into pieces)
3 yellow and 3 red heirloom tomatoes or other tomatoes (cut into 4 pieces)
8 small squares of watermelon
olive oil and balsamic glaze (about 2 Tablespoons)

Toss salad greens with the balsamic vinaigrette, place on plate or in bowl, add burrata cheese, tomatoes and watermelon.  Drizzle with about 2 Tbs of balsamic glaze and olive oil as well to taste.

Balsamic Vinaigrette

1/2 cup balsamic vinegar
3 Tbs Dijon mustard
2 Tbs minced fresh garlic
3 1/2 oz granulated sugar
3 Tbs minced shallots
1 tsp Kosher salt
1 1/2 cups olive oil

Place vinegar, mustard, garlic, sugar, shallots and salt in a blender. On low speed, blend for 1 minute until smooth. With blender running on low, slowly pour the salad oil in a constant stream until the vinaigrette is emulsified. Reserve


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