HOUSTON – Since 1996, Morton’s The Steakhouse has been a go-to dining destination in Houston’s Galleria area.
Known for great steaks, seafood and an award-winning wine list.
Today, we’re kicking off our Landry’s Chef Series with Morton’s Concept Chef Dan Drucker.
He’s brought in some fall favorites and a wine butter sauce to elevate your next steak night at home
KPRC 2 Insiders: Enter for a chance to win a $200 Landry’s gift card!
Caymus Butter
Makes 1.5 Pounds of Butter
Serving Size: 2 oz. Per Person
Ingredients:
• 1 bottle Caymus California Wine
• ½ cup Port Wine
• 2 Shallots, peeled and chopped
• 2 Garlic Cloves, smashed
• 1 tbsp Black Peppercorns
• 1 lb. Unsalted Butter, softened
• 2 tbsp Demi-glace Base
• 1 tbsp Fresh Thyme, chopped
• 1 tsp Kosher Salt
• ½ tsp Ground Black Pepper
Instructions:
1. In a saucepan, combine Caymus wine, port, shallots, garlic, and peppercorns. Bring
to a boil over medium-high heat.
2. Reduce heat and simmer until liquid is reduced by two-thirds (approx. 4-6 oz
remaining).
3. Strain and discard solids. Chill the reduced liquid completely.
4. In a mixer with paddle attachment, combine butter, demi-glace, thyme, salt, and
pepper. Mix on medium speed until well blended.
5. Slowly drizzle in the chilled wine reduction while mixing to emulsify.
6. Increase speed to high and whip until smooth and creamy.
7. Transfer to a container and refrigerate until ready to use.
8. Spoon the butter over a hot steak and let it slowly melt into the meat. For an extra touch, you can place it in a warm oven to finish melting.
CLICK HERE: See more of Landry’s Chef Series on Houston Life
Houston is home to two Morton’s The Steakhouse locations, one in Downtown on McKinney Street, and another in Uptown on Westheimer.
Make your reservations online at www.Mortons.com.