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…)
source: Dierberg’s School of Cooking “Entree’s” Cookbook (Dierberg’s is a local grocery store)
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)
– 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**)
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
3 tablespoons water
¼ cup half and half
– 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.
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!
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
– 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.