Favazza's Steak Mudega

Yield: 4 servings

 

For the sauce

1 tablespoon olive oil

8 tablespoons (1 stick) butter, divided use

3 ounces thinly sliced Volpi* prosciutto, diced

12 ounces button mushrooms, sliced 1/3-inch thick

4 tablespoons all-purpose flour

1¼ cups white table wine (not sweet, not dry)

2 cups chicken broth

Salt, black pepper and white pepper to taste

 

For the steaks

4 (8-ounce) center cut filet mignon

¼ cup olive oil

Italian breadcrumbs seasoned with flour, granulated garlic, salt, white pepper, parsley and “lots of love”

4 (1-ounce) slices St. Louis-style cheese such as Provel**

Freshly chopped parsley

 

Make the sauce. In a large, heavy skillet, heat oil and 6 tablespoons butter until shimmery on medium high heat. Add prosciutto and sauté until dark and crispy, taking care to avoid burning. Stir in mushrooms and cook about halfway, just until turning tender. Sprinkle mushrooms with flour, stir in.   

 

Deglaze skillet with wine, bring to a boil, let reduce by about half. (Timing wise, start cooking steaks now.) Add broth, bring to a boil, let reduce by half to a syrupy consistency. Stir in remaining butter to thicken the sauce. Season with salt and peppers, remembering the prosciutto is already salty. If needed, keep warm.

 

Cook the steaks. Dip steaks in olive oil, dredge in bread crumbs. Cook steaks on grill to desired doneness; add a slice of Provel for last 2 minutes.

 

To serve Favazza’s-style, arrange steaks on a plate; surround and top with sauce. Sprinkle with parsley.

 

*This is a local brand. If you don’t have Volpi in your area, just buy the best quality that you can find.

**There’s no substitute for St. Louis’s own Provel cheese, but provolone might work.


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