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.
My Private Note
Units: US | Metric
- 4 thick filet mignon steaks or 4 New York strip steaks, trimmed
- 1 cup Italian breadcrumbs
- 4 slices provolone cheese
- 2Lightly bread the steaks with the breadcrumbs.
- 3Preheat the grill/oven to very hot or broiling.
- 4Sear the steaks on each side for about 2 minutess, then lower the temperature to cook all the way through to your desired doneness.
- 5Melt the cheese on top while still on the grill/in the oven.
- 7Melt butter in a skillet.
- 8Add garlic and saute for 3-4 minutes.
- 9Add flour and stir. Let cook a minute to get rid of the raw taste.
- 10Whisk in the broth and wine and let it come to a boil.
- 11If the sauce is too thick, add more broth. If too thin for you, add a bit of flour.
- 12Squeeze in the lemon just before serving.
- 13Spoon sauce over steaks and enjoy.
- 14This is great with some baked potatoes and fresh green beans or asparagus.
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Nutritional Facts for Steak Modiga
Serving Size: 1 (203 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 356.9
- Calories from Fat 169
- Total Fat 18.8 g
- Saturated Fat 10.9 g
- Cholesterol 45.2 mg
- Sodium 979.4 mg
- Total Carbohydrate 27.6 g
- Dietary Fiber 1.5 g
- Sugars 3.9 g
- Protein 14.0 g
The following items or measurements are not included:
filet mignon steaks