Saturday, February 27, 2016

Favazza’s Steak Mudega

One of our favorite restaurants in town is Favazza's on The Hill. It is a consistently wonderful, enormously friendly eatery in the quaint Italian part of St. Louis known to locals asThe Hill (it's really more of an incline than a hill, if truth be told, but who am I to judge?). Their Steak Mudega is one I routinely order and have always enjoyed, so I was very pleased to see the recipe for this dish in last week's food section of the St. Louis Post-Dispatch. It's not a difficult dish to prepare when you do your prep work in advance as I did. I also seasoned the heck out of the Italian Bread Crumbs to give the steak a lot of delicious flavor. As often happens, my version wasn't nearly as good as the excellent one served at the restaurant, but it did make for a very special midweek meal.

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 saute 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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Linda said...

A breaded filet! Can't begin to imagine how very good that is surrounded with the wonderful sounding sauce.
I just read on Wikipedia that Provel cheese is "white processed cheese" and "a combination of cheddar, Swiss, and provolone cheeses, and tastes nothing like any of them" - is that accurate?

Pattie @ Olla-Podrida said...

It is! Provel is its own thing, and a main ingredient in thin-crust St. Louis-style pizza (that is both loved and hated in equal amount). It has a bit of a smoky taste, but not as smoky as, say, Smoked Gouda. Those of us who know it, love it, and I recently heard that it has made its way to New York.

Mae Travels said...

I grew up in St.Louis but never heard of Provel. I just read an NPR article about it from a couple of years ago. They were not exactly enthusiastic! Evidently it's made by Kraft for the St.Louis customers, and even in St.Louis it has both lovers and non-lovers.

best... mae at