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This juicy whole beef tenderloin dish will ramp up any tailgate

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By: Virginia This Morning

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

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This juicy whole beef tenderloin dish will ramp up any tailgate

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