Tenderloin Mudega Food

LORUSSO'S - TENDERLOIN MUDEGA (STEAK MODIGA)

Steps:

• 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.

STICKY BBQ-GLAZED PORK TENDERLOIN

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Mix the paprika, brown sugar, garlic and onion powders, salt and pepper in a small bowl. Season the pork tenderloins liberally with the seasoning mixture.
• Pour 1/3 cup of the barbecue sauce into a small bowl for brushing on the seared pork and reserve the remaining 2/3 cup for serving.
• Add the olive oil to a skillet and place over medium heat. When the oil is hot, sear the pork until nicely browned on all sides, 4 to 5 minutes. Transfer the pork to the prepared baking sheet and brush with some of the barbecue sauce.
• Transfer to the oven and cook, brushing with the barbecue sauce and turning every 5 minutes, until the meat is sticky, charred and cooked through, about 15 minutes. Turn the oven to broil at 500 degrees F and broil until bubbly on top, 1 to 2 minutes. Let rest for 5 minutes before slicing.
• Serve topped with the Grilled Pineapple-Pepper Relish and the reserved barbecue sauce on the side.
• Heat a grill pan or grill over medium heat.
• Lightly brush the pineapple with 1 tablespoon of the olive oil and add to the grill pan. Toss the jalapeños, poblanos and bell peppers with the remaining 4 tablespoons olive oil and a pinch of salt and pepper and add to the grill pan. Grill the pineapple and peppers until slightly charred on both sides, about 5 minutes. Remove to a cutting board. Chop into small dice and add to a bowl. Add the cilantro, agave and lime zest and juice. Toss to combine.

CHICKEN MODIGA

Steps:

• Dredge chicken in bread crumbs.
• Brush 1/4 cup melted butter on chicken to moisten bread crumbs.
• Broil or grill about 6-8 minutes per side or until fully cooked.
• Set aside.
• Mash 1/2 cup butter with flour to make a creamy mixture.
• Set aside.
• Bring chicken stock to a boil in large pan.
• Add reserved butter-flour mixture to stock.
• Bring to a boil again, stirring until mixture thickens.
• Reduce heat to simmer.
• Add ham, lemon juice and wine.
• Let simmer about 5 minutes.
• Place chicken pieces in sauce in shallow casserole dish.
• Top chicken with cheese.
• Place in preheated 350 degree oven just until cheese melts, about 3-4 minutes.
• Transfer to plates with ham spooned over chicken with sauce on top.

TENDERLOIN MUDEGA

Steps:

• Dredge marinated meat in Italian seasoned breadcrumbs and cook on a very hot grill to your desired doneness. Heat the sauce ingredients except the cheese. When the meat is done, top with the cheese and cover with the sauce.

TRADITIONAL STEAK MODIGA

Steps:

• Press bread crumbs firmly onto steaks; grill or broil to preferred degree of doneness.
• While steaks are cooking, place a saucepan over medium-low heat; add butter. As soon as butter melts, add garlic; cook just until it becomes fragrant, about 90 seconds.
• Add mushrooms; cook 1 minute. Sprinkle in flour; cook, stirring, for 2 minutes.
• Gradually stir in chicken stock, wine and lemon juice; add salt and pepper to taste. Bring to a low boil and cook until thickened, 2 to 3 minutes. Remove sauce from heat; set aside and keep warm. (Makes about 1-2/3 cups).
• Place each steak on a serving plate and cover with one-fourth of the provel; cover with warm sauce and serve immediately.

STEAK MODIGA

Steps:

• Steak.
• 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.
• Sauce.
• 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.

CRAB-STUFFED BEEF TENDERLOIN

Steps:

• In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain., Make a lengthwise slit down the center of tenderloin to within 1/2 in. of bottom. Open meat so it lies flat. Mound crab over the center. Close tenderloin; tie at 2-in. intervals with kitchen string., Place on a rack in a shallow roasting pan. Wrap bacon around meat. Combine 1/2 cup water, wine or broth and lemon juice; pour over beef. , Bake, uncovered, at 425° for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove meat to a serving platter. Cover and let stand for 10 minutes. , Pour pan drippings and loosened brown bits into a saucepan. Skim fat. Stir in the onion, butter, steak sauce, soy sauce, browning sauce if desired, sugar and remaining water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in parsley. Slice tenderloin; serve with sauce.