Tenderloin Mudega Recipes

Steps:

• Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
• Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it's important.
• Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
• Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.
• Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side.

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:

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

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:

• 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.