Morton’s The SteakhouseDigest Step Up to the Plate
July 28, 2013
Story By: Alana Folen | Photos by: Leah Friel
A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: CENTER-CUT FILLET MIGNON OSCAR STYLE ($55 FOR FILLET, UPGRADE TO OSCAR STYLE FOR AN ADDITIONAL $12)
Only the juciest of secrets are revealed at Morton’s The Steakhouse in Ala Moana Center. This renowned establishment most regarded for its prime cuts of beef gains loyal fans with each and every bite. Whether it’s Fillet Mignon, N.Y. Steak, Porterhouse or Ribeye, carnivores eat up these glorious creations, prepared by executive chef Jean Pierre Maharibatcha, as if they’re made out of gold.
And to take your preferred cut of steak to the next level, Maharibatcha recommends upgrading it to Oscar style — a classic take on surf and turf.
A 12-ounce center-cut fillet mignon is the foundation of this dish. USDA prime aged beef is grain-fed and aged two-and-a-half to three weeks. All steaks are seasoned with a special proprietary blend and broiled at about 1,000 degrees, which quickly sears the exterior of the beef and seals in the juices. “The flavor is extraordinary,” Schoniwitz says.
Traditionally veal was the choice cut of meat prepared Oscar style, and it’s said that the dish is attributed to Sweden’s King Oscar II (1829-1907), who was very fond of the combination of veal, white asparagus, lobster and bernaise sauce. Sometimes this dish is made with chicken or crab as well.
A creamy bernaise sauce, which can easily be described as a hollandaise sauce with a taragon reduction and a splash of lemon zest, is drizzled atop the masterpiece.
“Fillet Oscar Style is just another option for those who love their surf and turf,” says executive chef Jean Pierre Maharibatcha.
“Oscar style is for the traditionalist. It’s fit for royalty and it’s the ultimate treat,” adds Morton’s general manager Zyron Schoniwitz, adding that even fish can be prepared Oscar style.
Three spears of asparagus are blanched and placed atop the fillet, along with two ounces of lump crab meat, de-shelled and cooked to perfection.
According to Schoniwitz, Beringer Alluviun (2007), a meritage wine, goes exceptionally well with the Oscar-style fillet.
Morton’s The Steakhouse
Ala Moana Center
1450 Ala Moana Blvd.
Monday-Thursday, 5:30-10 p.m.
Friday-Saturday, 5-11 p.m.
Sunday, 5-10 p.m.
Note: Reservations recommended. Private luncheons are available and the bar is open at 4:30 p.m. nightly.