Prep 15 mins
Cook 20 mins
Fabulous steak recipe that my father copied from a local Italian place that is an institution in St. Louis. This recipe is rich, but I promise you will love it. Cook time does not include steak cooking, as everyone likes theirs (at least in our family) to varying degrees of doneness. If you live in St. Louis and like provelone cheese, use that here. For the wine, use a fuller one like Chardonnay; Pinot Grisio and Blancos tend to be too light.
- 4 thick filet mignon steaks or 4 New York strip steaks, trimmed
- 1 cup Italian breadcrumbs
- 4 slices provolone cheese
- 3 tablespoons butter
- 1 garlic clove, minced
- 1 tablespoon flour
- 1 1⁄2 cups chicken stock (use homemade or good quality store bought)
- 1⁄2 cup full bodied white wine, like Chardonnay
- 1 lemon, juice of
- Lightly bread the steaks with the breadcrumbs.
- Preheat the grill/oven to very hot or broiling.
- Sear the steaks on each side for about 2 minutess, then lower the temperature to cook all the way through to your desired doneness.
- Melt the cheese on top while still on the grill/in the oven.
- Melt butter in a skillet.
- Add garlic and saute for 3-4 minutes.
- Add flour and stir. Let cook a minute to get rid of the raw taste.
- Whisk in the broth and wine and let it come to a boil.
- If the sauce is too thick, add more broth. If too thin for you, add a bit of flour.
- Squeeze in the lemon just before serving.
- Spoon sauce over steaks and enjoy.
- This is great with some baked potatoes and fresh green beans or asparagus.
I loved the creamy cheese mixed with the tangy wine sauce! This is a very easy, but "fancy" dish. My BF didn't care for the sauce (took off 1 star), but that's not surprising since he doesn't like the same "tang" that I do. Served with mashed potatoes - which I topped with more wine sauce!
I can not tell you how many times I have tried to duplicate this recipe - it was just like being back home. Great!
If you're a true St. Louisan, you'll use Provel cheese. That oddity that exists only in St. Louis.