Lorusso's - Tenderloin Mudega (Steak Modiga)
- Reviews 1
Ready In: 8 hrs 30 mins
Serves: 4
Yields: 4 1/2 cup
Ingredients
- 1 1⁄2 lbs tenderloin, medallions
- 1 1⁄2 tablespoons olive oil
- 1 tablespoon sherry wine
- 2 teaspoons A.1. Original Sauce
- 1 tablespoon Italian seasoned breadcrumbs
- 1 tablespoon parmesan cheese
- 1 teaspoon minced garlic
- fresh ground pepper
- 1 cup Italian seasoned breadcrumbs
- 1 1⁄2 cups strong chicken broth
- 1⁄2 cup white wine
- 2 tablespoons butter
- 1 lemon, juice of
- 1 pinch white pepper
- 1 teaspoon cornstarch
- 2 teaspoons cold water
- splash cream
- 1 tablespoon chopped fresh garlic
- 1 cup sliced mushrooms
- 3 ounces prosciutto
- 3 ounces shredded provolone cheese
Directions
- Add the first 8 ingredients to a freezer bag and allow to marinate -- overnight if possible.
- To make the sauce: combine chicken broth, white wine, butter, lemon juice and white pepper and heat to a simmer.
- Combine cornstarch and cold water and wisk into the sauce.
- Add a splash of cream, milk or 1/2 and 1/2 to richen it.
- Dredge the marinated meat in Italian breadcrumbs and cook on a very hot grill or pan to your desired doneness.
- Pour the sauce over the medalians.
- Top with fresh garlic, mushrooms, diced prosciutto, and shedded cheese.
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