On-AirVirginia This Morning


This juicy whole beef tenderloin dish will ramp up any tailgate

Posted at 12:57 PM, Oct 09, 2014
and last updated 2014-10-09 13:01:49-04

RICHMOND, Va - Executive Chef Isaias Sanchez from Morton’s The Steakhouse grilled up a juicy Whole Roasted Beef Tenderloin, complete with onions and mushrooms. As if that weren’t enough he also featured a spinach, crab, and artichoke dip. This simple, yet delicious recipe with please any crowd, whether you’re hosting a dinner party or tailgating the big game. For more information visit online at www.mortons.com.

Spinach, Crab and Artichoke Dip

Butter, unsalted                                                                               2 tsp

Spanish onions, minced                                                               ¼ cup
Cream cheese                                                                                   ½ pound
½ and ½                                                                                              ¼ cup
Tabasco sauce                                                                                  ½ tsp
Worcestershire sauce                                                                   ½ tsp
Old Bay seasoning                                                                          ½ tsp
Horseradish, strained                                                                    1 ½ tsp
Spinach, blanched and chopped                                               ¾ cup
Artichoke hearts, drained, cut into 1/16 cuts                    6 ounces ( approx. ½ of a 15 ounce can)
Crabmeat, canned, (Super Lump)                                           8 ounces

Parmesan cheese, grated                                                             3 TBL

Whole Roasted Beef Tenderloin with Onions and Mushrooms

Tenderloin, Choice, cleaned and trimmed, 4-6 lbs.          1 each

Seasoned salt                                                                                    about ¼ cup
Mushrooms, Portobello                                                               2 to 3 medium sized per person
Onions, Vidalia or Spanish                                                          2 ¾ inch thick slices per person
Olive oil, extra virgin                                                                     approx. 1 cup
Salt, Kosher                                                                                        to season vegetables
Pepper, ground black                                                                    to season vegetables