Tenderloin Mudega Recipes

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.

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.

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.

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.