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The expert on steak, Morton’s shares its wealth of information on how to cook your steak to perfection in enticing recipes such as New York Strip Roast with Three Peppercorn Sauce and Bone-in Ribeye with Rancher’s Rub. Complete your meal at home with recipes for delicious appetizers and classic steakhouse sides, such as Five-Onion Soup, Maine Lobster and Avocado Salad, and Blue-Cheese French Fries. Tempting desserts round out this bold collection of delectable recipes.
Beautifully illustrated throughout with full-color photographs and featuring 100 tantalizing recipes, Morton’s The Cookbook brings Morton’s exceptional fare to your home every day.From Morton's The Cookbook: Steak Florentine
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 degrees F.
3. In a large sauté pan, melt 1 tablespoon of the butter over medium heat and when hot, add the shallots and cook for 1 to 2 minutes or until soft. Add the spinach to the pan and cook for 3 to 4 minutes, stirring, or until the spinach just wilts. Do not let it get too limp. Remove the pan from the heat, cover to keep warm, and set aside.
4. In a small sauté pan, heat the remaining 1/2 tablespoon butter over medium-low heat and cook the garlic for 2 to 3 minutes or until it begins to brown. Set aside.
5. Lightly sprinkle the steaks with salt and pepper.
6. In another large sauté pan, heat the olive oil over medium-high heat and when very hot, sear the steaks for about 2 minutes on each side. Transfer the steaks to a roasting pan and roast for 3 to 4 minutes or until barely medium-rare.
7. Remove the steaks from the oven and turn on the broiler.
8. Drain the liquid from the spinach and spread the spinach in a broiler pan. Set the steaks on top of the spinach and then top each steak with the garlic and butter. Sprinkle a tablespoon of cheese over each steak and broil for 1 to 2 minutes or until the cheese melts and is lightly browned. Let the steak rest for 5 to 10 minutes. Divide between 2 plates.
Pinotage wine from New Zealand has medium body with low tannin and high acidity, making it a good match for both the mildly bitter spinach and the Parmesan cheese. Try Te Awa Winery’s Pinotage from Hawkes Bay, New Zealand.
Rosso di Montalcino is the little brother to Brunello di Montalcino and will complement this dish nicely. It is a fruity, low-tannin wine that balances the bitter spinach but does not overpower the lean meat. We recommend Banfi Rosso di Montalcino from Tuscany.
We bought two cookbooks for Morton's recipes and was pleasantly surprised at the number of different recipes offered between the two. Only some basic information overlapped. Read morePublished 12 months ago by Lori S. McCarthy
Fantastic cookbook. Lots of yummy recipies. Only drawback is that it is definately not for beginners as some of the recipes may be a bit lengthy for a newbie. Read morePublished 15 months ago by Sharon L. Johnston
The recipes taste just like the restaurant. Some of the ingredients have to be ordered via internet & I live in a major metropolitan area. Read morePublished 15 months ago by Gail M
I like the recipes in this book. Some are more involved, but many seem easier. Ca't wait to start trying them.Published 20 months ago by Robyn
Today i receive my beloved cooking book. The recipes look incredible, the photo very nice. I am willing to try. Lot f the recipes. Thnk you very much.Published 20 months ago by Ana G. Moheno Elizondo
tHANKS for the product we will use it alot with our business. thaks asgain and will order more in the futurePublished 20 months ago by Steve Connell
I love this book. It has been very helpful so far. My children also like it and look forward to using it.Published on April 9, 2012 by bshsimmons