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
Parmesan cheese, grated 3 TBL
Whole Roasted Beef Tenderloin with Onions and Mushrooms
Tenderloin, Choice, cleaned and trimmed, 4-6 lbs. 1 each