Tenderloin Mudega

• Marinade
• 1 1/2 tbsp xtra virgin olive oil
• 1 Tbsp Sherry wine
• 2 tspn A-1 Sauce
• 1 Tbsp Italian bread crumbs
• 1 Tbsp parmesan cheese
• 1-tsp. fresh chopped garlic
• 12 cranks Fresh ground pepper
• Sauce - 2 cups Limone sauce (below recipe x 2)
• 1 Tbsp. fresh chopped garlic
• 1-cup fresh sliced mushrooms
• 3 oz diced Prosciutto Ham
• 3 oz shredded Provel Cheese
• Limone Sauce
• 3/4 cup strong chicken broth
• 1/4 cup white wine
• 1 Tsp. Butter
• Juice of 1/2 lemon
• Pinch of white pepper
• Heat these ingredients then add
• 1/2-tsp. cornstarch mixed with 1-Tsp. cold water
• Mix until thickened - this sauce is relatively clear - We use just a
• touch of cream to richen it.

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

marinade, olive oil, sherry wine, sauce, italian bread crumbs, parmesan cheese, garlic, ground pepper, limone sauce, garlic, mushrooms, ham, cheese, limone sauce, chicken broth, white wine, butter, lemon, white pepper, cornstarch mixed, cream

Taken from www.epicurious.com/recipes/member/views/tenderloin-mudega-50094945 (may not work)