LORUSSO'S - TENDERLOIN MUDEGA (STEAK MODIGA)
My husband and I often go to "the hill" in St. Louis. It is an Italian neighborhood featuring some of the best restaurants and little Italian grocers. For our anniversary we went to LoRusso's Cucina and my DH order Tenderloin Mudega. He LOVED his meal and said it was the best thing he'd ever eaten. To my surprise they posted their recipe online. The cheese used at the restaurant is "provel" but I think that is only found in St. Louis. You can substitute any white, mild cheese you'd like. Here it is for all of us to make at home. I can't wait to surprise him with this one!!!
Provided by Mary_K
Categories Steak
Time 8h30m
Yield 4 1/2 cup, 4 serving(s)
Number Of Ingredients 21
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.
TRADITIONAL STEAK MODIGA
This is an absolute favorite. This is served at a local restaurant. I usually double the sauce so we can dip our french bread into it. It is just as good with chicken as the steak. We will often make half chicken and half steak. I would also suggest using a good quality chicken stock. My personal opinion is you really do need to use provel cheese. I have tried substituting and wasn't as happy with the results. Hope you enjoy.
Provided by Annas Mom
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 962.4, Fat 59.8, SaturatedFat 26.9, Cholesterol 266.6, Sodium 1135.2, Carbohydrate 28, Fiber 1.9, Sugar 3.6, Protein 72.9
FIRE ROASTED BEEF TENDERLOIN WITH MADEIRA MUSTARD SAUCE AND WASABI MASHED POTATOES
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 2 to 4 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 400 degrees F.
- Preheat a grill.
- In a saucepan, heat oil, black peppercorns, star anise, coriander seeds, and Szechuan peppercorns for 1 minute until aromatic. Stir in red curry paste, tamarind paste, and honey. Deglaze with Madeira and reduce until syrupy. Add the veal stock and continue to reduce in half. Transfer to a blender and process to a puree. Strain and set aside.
- Over hot grill, cook the tenderloin until grill marks appear on all sides. Transfer to a saute pan and pour in half of the strained sauce. Roast in the oven for 4 to 5 minutes or until desired doneness.
- Transfer the remaining sauce to a saucepan and cook over medium heat. Reduce until thickened. In a cup, dissolve the powdered mustard in rice wine vinegar. Whisk in mustard and finish sauce with the butter.
- To serve, cut the steak into thin slices. Nap with Madeira Mustard Sauce and serve with Wasabi Mashed Potatoes garnished with a whole star anise.
- Cut the potatoes into large pieces of equal size. Cover with salted water. Bring to a boil and cook until tender. Drain thoroughly. Pass through a food mill and whip in the butter, hot cream and roasted garlic puree.
- Blanch the spinach in boiling salted water for 10 seconds. Refresh in ice water. Drain thoroughly. Transfer to a blender and add wasabi powder. Process to a puree. Stir into warm mashed potatoes. Season with salt and pepper, to taste.
STEAK MODIGA
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.
Provided by brew3431
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 356.9, Fat 18.9, SaturatedFat 11, Cholesterol 45.2, Sodium 979.5, Carbohydrate 27.7, Fiber 1.6, Sugar 3.9, Protein 14.1
TENDERLOIN MUDEGA
Categories Beef
Number Of Ingredients 23
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.
CHICKEN MODIGA
Make and share this Chicken Modiga recipe from Food.com.
Provided by Jazz Lover
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 973.6, Fat 68.3, SaturatedFat 37.7, Cholesterol 232.8, Sodium 1572.7, Carbohydrate 29.4, Fiber 1.6, Sugar 4, Protein 54.4
BEEF TENDERLOIN STEAK WITH MUSHROOMS AND MADEIRA
Beef tenderloin is also called Filet Mignon or Porterhouse, this is an amazing steak recipe that can be doubled if desired. Next to grilled steak this is my favorite recipe to use for a top quality cut of beef steak, just try this, and it will become your favorite! I have also used dry sherry in place of the Madeira wine, and it worked fine, but Madeira is better.
Provided by Kittencalrecipezazz
Categories Steak
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a large heavy skillet over medium heat (I make this on my electric frypan).
- Add in the mushrooms; saute until tender (about 10 minutes).
- Add in shallots with HALF the minced garlic; saute for about 3 minutes.
- Add in thyme and season with salt and pepper; transfer the mushrooms to a bowl.
- Melt remaining 2 tablespoons butter with 2 tablespoons oil in the same skillet over medium-high heat.
- Season steaks with salt and pepper, and add to skillet.
- Cook the steaks to desired doneness (I cook them about 3 minutes per side for medium-rare).
- Transfer the steaks to a plate.
- Add in remaining 1/4 cup shallots and garlic to the same skillet; sate for about 2 minutes.
- Add in Madeira and boil until reduced by half (this should take about 3 minutes).
- Add in broth and boil until the mixture is reduced to about 2/3 cup (this should take about 6 minutes).
- Add in cream and boil for about 2 minutes.
- This is optional, do this only for a thicker sauce: in a small cup using a small whisk, mix together melted butter with 1 tablespoon flour; add to the simmering cream sauce; stir until thickened.
- Stir in the mushroom mixture, and then season the sauce with salt and pepper.
- Return the steaks to skillet and cook until heated through (about 1 minute).
- Transfer to plates and spoon the sauce over.
Nutrition Facts : Calories 764.1, Fat 66.2, SaturatedFat 30.4, Cholesterol 179.8, Sodium 404.1, Carbohydrate 8.1, Fiber 1.2, Sugar 1.9, Protein 30.2
POLLO MARIA (ZIA'S ON THE HILL, ST. LOUIS, MO)
Decadent stuff here my friends! They make this with cod which is equally as good, if not better, than it is with the chicken. This is Zia's actual recipe as posted on their website. Takes a little time to prepare, but is worth every minute. The original recipe calls for 1/3 cup plus 1/4 cup of Provel cheese (which is not recognized by Zaar). . .per Wikipedia, Provel is a white processed cheese that is popular in St. Louis, Missouri and is produced with cheddar, Swiss, and provolone. Since Provel was not an option here on Zaar, I just substituted provolone; feel free to use a mix of Swiss and provolone for a more true rendition.
Provided by januarybride
Categories Chicken Breast
Time 1h
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 15
Steps:
- Marinate chicken in salad dressing for at least one hour at room temperature. Drain chicken; discard marinade.
- Preheat oven to 350 degrees.
- Lightly coat chicken in seasoned bread crumbs. Arrange chicken in a baking dish;bake until cooked through, about 30 minutes.
- In a small saucepan,melt butter over medium heat. Whisk in flour; cook 3 to 4 minutes to make a roux. Set aside.
- In another pan,dissolve chicken base in 2 cups water.
- Stir in cream, pepper, and sage. Bring to a boil and add roux. Stir constantly until mixture returns to a boil and begins to thicken.
- Stir in 1/3 cup provel and remove from heat.
- Coat the bottom of a medium baking dish with sauce; arrange cooked chicken on top of sauce.
- Top chicken with bacon,broccoli,and tomato. Pour remaining sauce over all.
- Sprinkle cheddar cheese and remaining provel cheese to cover.
- Return to oven and broil on high until cheese begins to melt and slightly brown, about 3 minutes. BUON APPETITO!
Nutrition Facts : Calories 1355, Fat 107.8, SaturatedFat 54.6, Cholesterol 332.8, Sodium 2247.5, Carbohydrate 50.5, Fiber 2.8, Sugar 8.2, Protein 48
CUNETTO'S SPAGHETTI CON BROCCOLI (ACTUAL RECIPE)
This is the famous dish from Cunetto House of Pasta on "The Hill" in St. Louis. Recipe published in the Riverfront Times' Recipes 1997. This is not the same as the Pasta House version. . .this is a white sauce, not a pink one! This recipe is fast enough for a mid-week meal, but fancy enough to serve at a dinner party! Feel free to lighten it up a bit with light margarine and fat-free half and half (I have done it many a time with great results).
Provided by januarybride
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine cream, butter, broccoli, mushrooms, parsley and seasonings in a sauce pan over medium heat for 3-5 minutes.
- Increase the heat of the cream sauce slightly and bring to a boil.
- When cream sauce boils, add cooked and drained spaghetti noodles to the sauce.
- Reduce over medium heat until cream sauce clings to the spaghetti.
- Remove from heat and toss in parmesan cheese, a little at a time until desired sauce consistency is achieved.
Nutrition Facts : Calories 855.3, Fat 38.7, SaturatedFat 23.2, Cholesterol 110.4, Sodium 1646.7, Carbohydrate 98.5, Fiber 4.4, Sugar 3.9, Protein 29.9
STEAK MODIGA FROM THE HILL RECIPE - (3.7/5)
Provided by cindygwest
Number Of Ingredients 13
Steps:
- 1. Adjust oven rack to middle position and heat oven to 400 degrees. Set wire rack in rimmed baking sheet. Pat steaks dry with paper towels and season with salt and pepper; set aside. 2. Melt butter in large saucepan over medium-high heat. Add mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until liquid has evaporated and mushrooms begin to brown, 5 to 7 minutes. Add wine and cook until evaporated, about 3 minutes. 3. Stir in flour and half of garlic and cook until mushrooms are well coated and garlic is fragrant, about 1 minute. Stir in broth and cream, scraping up any browned bits. Bring to boil and cook until slightly thickened, about 3 minutes. Remove from heat, cover, and keep warm. 4. Pour 1/4 cup oil into shallow dish. Process panko in food processor until finely ground, about 10 seconds. Combine 3 tablespoons parsley, ground panko, remaining garlic, 3/4 teaspoon salt, and 3/4 teaspoon pepper in second shallow dish. 5. Working with 1 steak at a time, add to oil and turn to coat on all sides. Transfer oiled steak to panko mixture and press firmly to coat only 1 side of steak with mixture. Transfer steak, breaded side up, to prepared wire rack and let sit for 5 minutes. 6. Heat remaining 1 teaspoon oil in 12-inch nonstick skillet over mediumhigh heat until shimmering. Place steaks in skillet, breaded side down, and cook until well browned, about 3 minutes. Flip steaks and continue to cook until well browned on second side, about 3 minutes. Return steaks to wire rack, breaded side up. 7. Roast until meat registers 120 to 125 degrees (for medium-rare), 4 to 7 minutes. Let steaks cool on wire rack for 5 minutes while finishing sauce. 8. Return sauce to simmer over medium heat. Whisk in provolone until melted, about 1 minute. Serve steaks with sauce, sprinkled with remaining 1 tablespoon parsley.
PASTA CON BROCCOLI
I received this recipe from a friend who says it is from a famous Italian restaurant on "The Hill" in St. Louis. It is definitely a good one.
Provided by Chris from Kansas
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Boil pasta for 5 minutes; drain.
- Reserve 1 cup liquid.
- Add all ingredients except parmesan cheese.
- Cook about 10 minutes until broccoli is tender.
- Add liquid until you see it coming up through pasta.
- Add cheese to thicken.
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