Best 2 Tenderloin Mudega Recipes
Tenderloin Mudega is a delectable Tanzanian dish that tantalizes the taste buds with its unique blend of spices and succulent beef. This culinary masterpiece is crafted using tenderloin, a prime cut of beef known for its exquisite flavor and texture. The meat is meticulously marinated in a symphony of aromatic spices, including garlic, ginger, paprika, cumin, coriander, and turmeric, which infuse it with an irresistible depth of flavor. Once marinated, the tenderloin is grilled or roasted to perfection, resulting in a juicy and succulent dish that melts in your mouth. Accompanying this exceptional protein are two equally enticing recipes: Sukuma Wiki, a vibrant sautéed dish featuring collard greens and tomatoes, and Chapati, a soft and pliable flatbread that perfectly complements the richness of the tenderloin. These three components come together to create a harmonious and satisfying meal that is sure to leave a lasting impression on your palate.
Let's cook with our recipes!
LORUSSO'S - TENDERLOIN MUDEGA (STEAK MODIGA)
My husband and I often go to "the hill" in St. Louis. It is an Italian neighborhood featuring some of the best restaurants and little Italian grocers. For our anniversary we went to LoRusso's Cucina and my DH order Tenderloin Mudega. He LOVED his meal and said it was the best thing he'd ever eaten. To my surprise they posted their recipe online. The cheese used at the restaurant is "provel" but I think that is only found in St. Louis. You can substitute any white, mild cheese you'd like. Here it is for all of us to make at home. I can't wait to surprise him with this one!!!
Provided by Mary_K
Categories Steak
Time 8h30m
Yield 4 1/2 cup, 4 serving(s)
Number Of Ingredients 21
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.
TENDERLOIN MUDEGA
Categories Beef
Number Of Ingredients 23
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.
Tips:
- To ensure your tenderloin is cooked evenly, use a meat thermometer to check the internal temperature. It should read 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
- If you don't have a meat thermometer, you can also check the doneness of your tenderloin by making a small incision in the center. The meat should be pink and juicy in the center for medium-rare or slightly firmer for medium.
- Let your tenderloin rest for at least 10 minutes before slicing to allow the juices to redistribute throughout the meat.
- Serve your tenderloin with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
- For a more flavorful tenderloin, marinate it in a mixture of olive oil, herbs, and spices for at least 30 minutes before cooking.
Conclusion:
Tenderloin Mudega is a delicious and versatile dish that can be enjoyed for any occasion. Whether you are grilling, frying, or baking your tenderloin, there are many ways to prepare this tender and flavorful cut of meat. With a few simple tips, you can create a restaurant-quality tenderloin Mudega that will impress your family and friends. So next time you are looking for a special meal, give tenderloin Mudega a try.
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