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Morton's The Cookbook - Review

100 Steakhouse Recipes for Every Kitchen

By Klaus Fritsch with Tylor Field III and Mary Goodbody

Morton's The Cookbook

In the latest cookbook to come out of famed Morton’s the Steakhouse, chef Klaus Fritsch once again brings his professional cooking skills to the kitchen nearest you.  Morton’s the Steakhouse has been growing its reputation on large portions of thick, perfectly-cooked steaks, and Fritsch is accordingly committed to the art of cooking the "perfect steak" every time.  A close friend of the owner and chef Arnie Morton, Fritsch has been cooking in high-end restaurants since the 1970s and he happily shares notes on how to make each dish a special one.

The recipes are laid out by category, in the order of a menu at the restaurant.  Starting with cocktails and appetizers, through the various steaks and main dishes, and ending with desserts, you can easily design a fulfilling meal with all of the components that make dining out such a special occasion.  For example, you may start with a Heavenly Pear "Mortini," move on to Morton’s Center-Cut Iceberg Salad, have some New York Sirloin Strip Roast with Three Peppercorns Sauce, and end with a cup of Double Chocolate Mousse.  Each recipe describes helpful techniques to ensure that your results are as beautiful and tempting as the full-page glossy photo that accompanies it.  The introduction to the steak recipes takes special care to explain the restaurant’s preferred cuts of meat, preparation and timing so that you can reliably achieve the same perfect doneness and flavor that have earned the restaurant its fame.  Fritsch’s personal notes on the details of preparation and side commentaries about celebrities who enjoyed the dish make each recipe easy to follow and fun to read.  Assisted by this book, the home chef should be able to re-create a rich and satisfying steakhouse dinner any night of the week.

 

SAMPLE RECIPE:

Val Kilmer’s Favorite Filet Mignon with Light Garlic Rub

4 teaspoons granulated garlic
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
Six 14-ounce filet mignons, each 2 to 2 1/2 inches thick
Vegetable oil cooking spray
6 tablespoons au jus (optional)

To make the rub: Combine the garlic, salt, black pepper, and cayenne pepper.

To prepare the steaks: Remove the steaks from the refrigerator, rub them on both sides with the rub, and let them rest at room temperature for 30 minutes.

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 cooking spray.  The coals should be medium-hot for the charcoal grill.  If using a gas grill, put the burners on high.

If using a grill, grill the filets for about 8 minutes.  Turn and grill for 6 to 8 minutes for medium-rare or longer until desired degree of doneness.  If using the broiler, broil for 9 minutes.  Turn and broil for 8 to 10 minutes for medium-rare or longer until the desired degree of doneness.

Serve with au jus spooned over the steaks, if desired.

 

Reviewed by Andrea Wilkof

 

 
 




PAR072809
(Updated: 08/12/10 CT)

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