Lorusso'S - Tenderloin Mudega (Steak Modiga)

• 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

1. Add the first 8 ingredients to a freezer bag and allow to marinate -- overnight if possible.
2. To make the sauce: combine chicken broth, white wine, butter, lemon juice and white pepper and heat to a simmer.
3. Combine cornstarch and cold water and wisk into the sauce.
4. Add a splash of cream, milk or 1/2 and 1/2 to richen it.
5. Dredge the marinated meat in Italian breadcrumbs and cook on a very hot grill or pan to your desired doneness.
6. Pour the sauce over the medalians.
7. Top with fresh garlic, mushrooms, diced prosciutto, and shedded cheese.

tenderloin, olive oil, sherry wine, original sauce, italian seasoned breadcrumbs, parmesan cheese, garlic, fresh ground pepper, italian seasoned breadcrumbs, chicken broth, white wine, butter, lemon, white pepper, cornstarch, cold water, cream, fresh garlic, mushrooms, provolone cheese

Taken from www.food.com/recipe/lorussos-tenderloin-mudega-steak-modiga-331129 (may not work)