Lorusso's Tenderloin Mudega Steak Modiga

Indulge in the rich flavors of "Lorusso's Tenderloin Mudega Steak Modiga," a luxurious Italian-inspired dish that transforms tender beef medallions into a crispy, golden masterpiece. This recipe highlights perfectly breaded cuts of beef, pan-seared to perfection, then crowned with melted provolone cheese and drizzled with a luscious lemon butter sauce infused with chicken broth and white wine. The secret lies in its expert layering of textures—crunchy breadcrumb coating, velvety melted cheese, and a tangy, buttery reduction that elevates every bite. Ready in just 40 minutes, this crowd-pleasing entrée is ideal for special occasions or a gourmet dinner at home. Serve these irresistible steak medallions with roasted vegetables or creamy risotto, and garnish with fresh parsley for a show-stopping presentation.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces Beef tenderloin medallions (4 oz each)
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 cup Flour
• 2 large Eggs
• 2 tablespoons Water
• 1.5 cups Italian seasoned breadcrumbs
• 6 tablespoons Unsalted butter
• 4 tablespoons Olive oil
• 1 cup Chicken broth
• 2 tablespoons Fresh lemon juice
• 0.25 cup White wine
• 4 slices Provolone cheese slices
• 2 tablespoons Fresh parsley (for garnish)

Directions

Step 1

Season both sides of the beef tenderloin medallions with salt and pepper. Set aside.

Step 2

In three separate shallow dishes, prepare the coating stations: one with flour, one with beaten eggs mixed with water, and one with Italian seasoned breadcrumbs.

Step 3

Lightly dredge each tenderloin medallion in the flour, ensuring it is fully coated. Shake off excess flour.

Step 4

Dip the floured medallions into the egg mixture, allowing the excess to drip off, and then press them into the breadcrumbs, coating completely. Set coated medallions aside on a plate.

Step 5

Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add two medallions to the skillet (do not overcrowd). Cook for 3-4 minutes per side until golden brown. Repeat the process with the remaining medallions, adding more butter and oil as needed. Transfer cooked medallions to a plate and tent with foil to keep warm.

Step 6

In the same skillet, reduce the heat to medium and add the chicken broth, lemon juice, and white wine. Stir to deglaze the pan, scraping up any browned bits from the bottom.

Step 7

Simmer the sauce for about 5 minutes until reduced slightly. Gradually whisk in the remaining 4 tablespoons of butter to create a smooth, glossy sauce.

Step 8

Preheat the oven to a low broil setting.

Step 9

Place each cooked medallion onto a baking sheet. Top each steak with a slice of provolone cheese. Broil for 2 minutes or until the cheese melts and edges start to bubble.

Step 10

To serve, plate the medallions and spoon the lemon butter sauce over the top. Garnish with fresh parsley and serve immediately.

Nutrition Facts

Serving size	(1123.5g)

Amount per serving	% Daily Value*
Calories	2937.2

Total Fat 186.8g	0%
Saturated Fat 77.0g	0%
Polyunsaturated Fat 5.3g
Cholesterol 688.4mg	0%
Sodium 5177.7mg	0%
Total Carbohydrate 222.5g	0%
Dietary Fiber 10.0g	0%
Total Sugars 14.5g
Protein 97.3g	0%

Vitamin D 82IU	0%
Calcium 1063.7mg	0%
Iron 17.8mg	0%
Potassium 1173.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.8%

Protein: 13.1%

Carbs: 30.1%