Morton's Steakhouse Garlic Green Beans

By Addie

From the Menu of Morton's Steakhouse
3379 Peachtree Road N.E., Atlanta

Q: We recently had the sauteed garlic green beans at Morton's The Steakhouse. My 13-year-old son said they were the best green beans he's ever eaten. I would love the recipe so that I could make them at home for him.
-- Patti Miller, Loganville

A: Good news: A teenager is willing to eat a vegetable. Even better news: The recipe turns out to be so simple, he could make it for himself. Morton's Sauteed Garlic Green Beans are fast and unfussy -- a perfect recipe for aspiring young chefs to try. "It takes five minutes to make, and it pairs well with a big, thick, juicy steak and a baked potato, " said Morton's executive chef Antonio Ballester. "It's just good, hearty food."
-- Deborah Geering, for the Journal-Constitution

Morton's uses a more generous quantity of butter to prepare these slender beans, but we scaled that back a bit for home use.

Ingredients

• 1 pound fresh or frozen haricot vert (French green beans), trimmed
• 1/4 cup (1/2 stick) unsalted butter
• 1 shallot, chopped
• 3 cloves garlic, minced
• Salt to taste
• Freshly ground white pepper to taste

Preparation

Step 1

If you are using fresh haricot vert, cook in a pot of boiling water for 2-3 minutes; shock in ice-cold water, drain and set aside. If using frozen, thaw and drain.


In a large saute pan over medium heat, melt the butter until bubbling but not browned. Add the shallot and garlic, and saute until softened, about 30 seconds.


Add the beans and toss a couple of times. Add the salt and pepper and continue to saute until all is hot throughout, approximately 2 minutes. Serve immediately.