Best Lorussos Tenderloin Mudega Steak Modiga Recipes

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TRADITIONAL STEAK MODIGA



Traditional Steak Modiga image

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

1 cup fine dry Italian seasoned breadcrumbs
4 (10 -12 ounce) beef strip steaks
2 tablespoons butter
1 1/2 teaspoons minced fresh garlic
4 ounces sliced mushrooms
2 tablespoons all-purpose flour
1 cup chicken stock
2 tablespoons chablis or 2 tablespoons other white wine
1 tablespoon lemon juice
1 teaspoon lemon juice
1/8 teaspoon salt (to taste)
1/8 teaspoon white pepper (to taste)
4 -6 ounces provolone cheese, at room temperature

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

LORUSSO'S - TENDERLOIN MUDEGA (STEAK MODIGA)



Lorusso's - Tenderloin Mudega (Steak Modiga) image

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

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

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.

STEAK MODIGA FROM THE HILL RECIPE - (3.7/5)



Steak Modiga from The Hill Recipe - (3.7/5) image

Provided by cindygwest

Number Of Ingredients 13

4 (10- to 12-ounce) boneless strip steaks, about 1 inch thick, trimmed
Salt and pepper
1 tablespoon unsalted butter
8 ounces white mushrooms, trimmed and sliced thin
1/4 cup dry white wine
1 tablespoon all-purpose flour
4 garlic cloves, minced
1 cup chicken broth
1/4 cup heavy cream
1/4 cup plus 1 teaspoon olive oil
1 cup panko bread crumbs
1/4 cup chopped fresh parsley
2 slices deli provolone cheese (2 ounces), torn into 1-inch pieces

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.

STEAK MODIGA



Steak Modiga image

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

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

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

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