Ruth's Chris Steak House is an international chain of upscale restaurants. Various listings have placed Ruth's Chris among the best restaurants in the United States. The company runs Ruth's Chris Steak Houses in close to 70 locations, including four in Mexico and two in Taiwan. About half of the restaurants are run as franchises, and the company directly operates the others. Each restaurant has a unique decor, but all are similar in their menus, which feature corn fed Midwestern beef steaks. Though other dishes are on the menu, steaks account for almost 90 percent of sales. Ruth's Chris beef is dry aged in Chicago and then shipped twice weekly in large cuts to the restaurants. The steaks are cut into smaller portions at each restaurant, and cooked by a special process using a broiler heated to about 1,800 degrees Fahrenheit. This cooking method is consistent throughout the chain. The company is privately held by founder Ruth Fertel and her two sons.

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Tenderloin Steak Salad



WARM PEPPERED STEAK SALAD
Ruth Chris Steak House Copycat Recipe

Serves 3 to 4

Salad greens
salad mix of your choice
1 small red bell pepper, julienne strips
1 small green bell pepper, julienne strips
1/2 red onion, julienne strips
4 medium size fresh mushrooms, thin sliced
3/4 to 1 pound tenderloin tails, cut into fingers and rolled in cracked black pepper
tomato wedges
asparagus
Greek olives
2 to 3 tablespoons butter
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons brandy or medium sherry wine

Place green leaf lettuce and salad greens on chilled plates; set aside. Over medium heat, saute red, green peppers, red onions and mushrooms in butter for 2 or 3 minutes. Add peppered tender strips, saute for 2 minutes.

Add soy sauce, Worcestershire and brandy or sherry. cook for 1 or more minutes until done to your liking. place cooked tender tails with other cooked ingredients on top of greens (add some of the warm sauce). garnish with asparagus, tomato wedges and Greek olives.


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