Easy Steak Modiga

 

Is Steak Modiga just a Saint Louis thing? I ask because there are a lot of recipes for this dish online, most of which have a St. Louis connection. We have a wonderful Italian community here in the St. Louis metro, and a lot of good restaurants, many of which serve this delicious dish. I shared a recipe for it some time ago from one of my favorite restaurants, Favazza’s, that you can find that here. That recipe, although delicious, is a bit involved. I was in desperate mood for a filet mignon, and decided I was going to take all of the recipes for Steak Modiga that I had, and compact them into something quick and simple. This is it. Not only is it company worthy, but you can have it on the table in under 30 minutes. I served mine with a salad and a roll, if you want to serve yours with rice, or a baked potato, you’ll have to start both of those things before you start your steak.

Easy Steak Modiga

 2 T. olive oil, divided

1 c. Italian breadcrumbs

Montreal Steak Seasoning

4 6-oz. filet mignon​s

2 T. butter

1¹⁄₂ t. Melissa’s minced garlic

4 oz. sliced mushrooms

2 T. flour

1 c. chicken stock

¼ c. dry white wine

1 T. freshly squeezed lemon juice

¹⁄₈ t. salt, to taste

¹⁄₈ t. freshly ground black pepper, to taste

¼ c. heavy cream

4-6 ounces provel cheese*, room temperature

​Preheat oven to 400°​F. Rub steaks with 1 T. oil, dredge in breadcrumbs, and sprinkle with steak seasoning; set aside for 5 minutes.

 Heat remaining tablespoon of oil in a 12” oven-safe non-stick skillet over medium/high heat until oil is shimmering. Place steaks in skillet and cook until well browned, about 3 minutes. Flip steaks and brown reverse side for about 3 more minutes. 

Leave steaks in pan, place in oven and roast until meat registers 120° to 125° (for medium rare), 4-7 minutes.

 While steaks are cooking place a sauté pan over medium-low heat, add butter. When 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. Stir in heavy cream. Remove sauce from heat; set aside and keep warm.

Place each steak on a serving plate and cover with one-fourth of the provel; cover with warm sauce and serve immediately.

 *This is a St. Louis thing. IYKYN. You can substitute provolone.

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Coffee-Crusted Filet Mignon (for Two)

I saw this recipe in the St. Louis Post-Dispatch as a part of a larger article on Super Bowl food, and thought it sounded delicious. The price of tenderloin, however, is not so delicious, so I decided to try my own coffee rub on filet mignon and serve it in the same way along with a side salad for lunch. My filet was large and about 1-1/2" thick, so I ended up getting eight slices that was just perfect for lunch for two. There is enough rub here to coat two filets, so use what you need and save the rest for up to a month to use later.

The meat was marvelously tender, perfectly seasoned, and delicious hot or warm. I tried it both with and without the Bleu cheese crumbles (mentioned in the Post-Dispatch recipe) and found that I preferred the Bleu cheese in the salad.

Here is my coffee rub recipe. If you get a chance, do give this one a try.

Coffee-Rubbed Filet Mignon

Serves 2

1 tablespoon finely ground coffee

1 tablespoon table salt

1 tablespoon brown sugar

1/4 teaspoon garlic powder

Pinch of black pepper

Rinse filets and pat dry.  Cover all sides of filets with rub, coating well.  Leave on counter for a half an hour to come to room temperature before cooking.

Heat oil (about a tablespoon) in a 9" sauté pan over medium high heat until it shimmers. Place steaks in pan.  Turn on your vent fan, or suffer the consequences of setting off your smoke alarm. Don't ask me how I know this. (Mine, by the way, not only screeches, but a woman's voice yells, “Fire! Fire! ” It's disturbing.)  Sear for three minutes on one side.  Flip to the other side and sear three more minutes. Flip back and cook for two minutes on either side, then flip again and cook for an additional minute on either side.  This will yield a rare steak. Remove to a cutting board and let rest for ten minutes. It will continue to cook and yield medium-rare doneness. Serve as is, or slice and serve on sections of baguette. Yummy!

This post is linked to:

What’d You Do This Weekend

Metamorphosis Monday 

Amaze Me Monday

Teach Me Tuesday

Inspire Me Tuesday