Actions

This juicy whole beef tenderloin dish will ramp up any tailgate

Virginia This Morning airs LIVE Monday through Friday from 9am to 10am.

By: Virginia This Morning

Posted

and last updated

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

Actions

This juicy whole beef tenderloin dish will ramp up any tailgate

Sign up for the Headlines Newsletter and receive up to date information.

now signed up to receive the Headlines Newsletter.

Watch Virginia This Morning weekdays at 9 a.m. on CBS 6!