Skip to main content

Steak Mudega and Amaretto Carrots

A few weeks ago my husband found out he got the promotion he'd been interviewing for so naturally we chose to celebrate with an awesome dinner out. He chose to go to his favorite steak place - Sam's Steakhouse. The vegetable of the day was Amaretto Carrots. I opted to have a baked potato because I'm not a huge cooked carrots fan but he did get the carrots. Oh.my.God were they amazing. Even I liked them, and as I just mentioned - not a huge cooked carrots fan. I decided to replicate the carrots at home and pair them up with our favorite steak recipe - Steak Mudega.

Steak Mudega is a St. Louis style Italian steak that can be found on numerous restaurant menu's around town (as well as Chicken Mudega - same concept but with chicken, duh!,) It's basically steak on steroids - coated with breadcrumbs, a savory wine sauce and melted cheese. If you're ever in St. Louis I recommend you try it (especially if you go to the Hill - the St. Louis Italian neighborhood I will mention in a plethora of my posts as I would live in the shops if I were allowed to!) If you can't make it to St. Louis - try this recipe!! (Oh, and P.S. - Giada's Parm Pork Chops are GREAT with the Mudega Sauce...)

Steak Mudega
source: Dierberg's School of Cooking "Entree's" Cookbook (Dierberg's is a local grocery store)

Ingredients
1 beef sirloin steak (1 ½ - 2 pounds)
2 tablespoons Olive Oil
2 tablespoons dry sherry
2 cloves garlic, minced
½ teaspoon ground black pepper
2/3-cup Italian seasoned breadcrumbs
½ cup provel cheese ropes (* Note below)
Mudega Sauce (recipe following)
Directions
- Trim and discard visible fat from meat. Cut meat into 6 serving-sized pieces and place in large freezer-weight recloseable plastic bag.
- In small bowl, stir together olive oil, sherry, garlic and pepper. Pour over meat; seal bag and turn to coat meat.
- Marinate meat in fridge for 30 minutes to several hours
- Remove meat from bag and discard marinade.
- Place breadcrumbs on sheet of waxed paper; coat both sides of meat with crumbs.
- Place on rack of foil lined broiler pan and broil 4” from heat source until internal temps is 145 for medium, about 6 minutes per side
- Top each piece of meat with cheese and broil until cheese is bubbly, almost 2 minutes.
- Serve Warm with Sauce

(** Provel Cheese is a locally found cheese in St. Louis - it's a mixture of Swiss, Cheddar and Provelone - when a recipe calls for Provel and I don't have it I generally just use Provelone, or Provelone and Cheddar for the tangieness of the Cheddar**)

Mudega Sauce
Ingredients
2 tablespoons butter
3 oz. Sliced prosciutto, cut into thin strips

1/2 cup sliced mushrooms (I omit)
½ cup finely chopped onion
2 cloves garlic, minced
1-cup low-sodium chicken or beef broth
1 cup Madeira wine
1-tablespoon fresh lemon juice
1-tablespoon cornstarch
3 tablespoons water
¼ cup half and half
Directions
- In large skillet melt butter over medium heat
- Add prosciutto, mushrooms (omitted), onions and garlic; cook stirring constantly until onion is tender, about 4-5 minutes.
- Add broth, wine and lemon juice; bring to a boil.
- Reduce heat and simmer until heated through.
- In a 1-cup measuring glass, dissolve cornstarch in water; stir in half-and-half.Slowly stir in to sauce; simmer until slightly thickened, about 2-3 minutes.


Amaretto Carrots
Source: about.com
This recipe was pretty good but I think it would have been better if I let it simmer longer and added some sugar. The carrots were still pretty crisp so they didn't hold a lot of the amaretto sauce, which would be thicker if I'd added some sugar. The sauce did have great flavor though!
Ingredients
1/4 cup slivered almonds (omitted - forgot to buy!)
1 pound fresh carrots, trimmed and peeled (I used petite baby carrots - not a good selection on Saturday afternoon!)
1/2 stick (4 Tablespoons) butter
1/4 cup amaretto liqueur (may substitute 1 teaspoon almond extract)
1/8 teaspoon ground cinnamon
Salt and white pepper to taste
Directions
- Lightly toast slivered almonds in a dry skillet until fragrant. Set aside.
- Slice the carrots into 1/8-inch-thick coin shapes.
- Place carrots in a heavy sauce pan with the butter and gently simmer about 3 minutes, stirring occasionally.
- Add the amaretto, cinnamon, salt, and pepper.
- Continue to simmer until carrots are just tender but not overcooked (I simmered about 8 minutes but should have for about 15 minutes).
- Stir in toasted almonds and serve.

Comments

  1. The flavors noted in the recipe sound amazing! The cheese sounds wonderful too... I'll have to take note of that if I ever find myself visiting St. Louis. The idea of amaretto carrots sounds great too. Thanks for sharing and congrats to your DH on his promotion :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Beach Party Cupcakes AND 100th Blog Post

I saw these cupcake pops on Bakerella's site and just knew I had to use the idea sometime. When thinking about something fun to make for 4th of July I thought about something summery that the kids would enjoy so obviously a cute cupcake would do the trick and what's more fun in the summer than fireworks and swimming? Not much, I'll tell you that! Knowing that everything is fireworks galore on the 4th I decided to go the swimming route and make these cupcakes. Not only were they adorable, it really only took an extra 10 minutes to decorate than if I were to frost a plain-jane cupcake. Surf's Up! (aw man, I wish I had made some surfin little dudes! I'll have to remember that for next time!)



Beach Party Cupcakes
Inspired by Bakerella
Ingredients
1 recipe favorite cupcake recipe (I used a coconut lime cake)
1 recipe favorite cupcake frosting (another coconut lime, without the coconut flakes)
Blue decorating tint
Blue decorating sugar
Honey Teddy Grahams
Finely Crushed Graham C…

Key Lime Gooey Butter Cake

I'm from St. Louis.  The home of Gooey Butter Cake.  Many people think it's a Paula Deen creation, and how could you not when you see how much butter is in it, but you can't go in to a restaurant, bakery or grocery store without seeing gooey butter somewhere in St. Louis.  We love it.  What's not to love with butter, cream cheese, powdered sugar, oh my!

But, considering I've made it numerous times, I'm always up for a new variation.  Nutella?  Check!  Cookies?  Don't mind if I do!  Pumpkin?  Well of course!  While talking to my mom about what to bring to a family function, she mentioned she saw a recipe for key lime gooey butter cake.  Sold!  I've never heard of the website she sent over to me, but it looked similar to the basics of every other recipe I've used for Gooey Butter Cake so I knew I wanted to give it a try!

One thing people may not realize is that Gooey Butter Cake is very easy to make.  Just a few ingredients really!  Just mix them, ba…

Nutella Cannoli

Nutella is something that I love, but honestly don't really eat or bake with that often, always regretting that fact each time I eat something with Nutella. Well, I am vowing to change my ways - starting with these Cannolis!  They're definitely not a traditional cannoli as the combination of cream cheese and whipped cream make them more like a cheesecake filling, or even mousse, but the cannoli shell makes them easy to grab and eat.  No fork required - my kind of dessert!


Usually I prefer to make mini cannolis because sometimes full ones are just too rich for me, however any recipe could easily be adapted to a regular cannoli shell size (or mini size if the case may be).  The combination of the cream cheese, whipped cream and Nutella definitely made these a rich bite-size dessert, that I think may become one of my go-to recipes when I need to make something quick and impressive.

Nutella Cannoli
Ingredients:
24 Mini Cannoli Shells
8 oz. cream cheese, softened
1/2 cup powdered sug…