Steak Modiga is ubiquitous in "St. Louis Italian" restaurants and I've never seen it anywhere else. Google it, and the only references you'll find are from the St. Louis area. This is the dish that finally cemented the peace between me and Provel cheese. Up until I met Steak Modiga, I just could not wrap my brain (or mouth) around the weirdly goopy St. Louis cheese... the cheese that makes St. Louis-style pizza what it is (that and the cracker-thin crust, cut into squares). If you live outside the St. Louis area, you probably won't even be able to find Provel. Use provolone in that case.
4 medium-size filet mignons
Italian seasoned breadcrumbs
Extra virgin olive oil
4 thin slices provel
For the Sauce:
1 1/2 cups chicken broth
1/2 cup dry white wine (pinot grigio is good)
Juice of 1 lemon
Pinch of white pepper
1 Tbsp. fresh chopped garlic
1 cup thinly sliced mushrooms
2 oz heavy cream
3 oz. thinly sliced Prosciutto, chopped
3 oz. shredded Provel Cheese
4 T butter, room temp
4 T flour
Season steaks with salt and pepper. set aside.
Pre-heat oven to 250 degrees.
To make the sauce:
Mix the flour & butter together to form a paste. Set aside.
Combine chicken broth, wine, lemon juice, pepper, garlic, mushrooms, cream, and prosciutto.
Bring to a simmer and add cheese. Stir until smooth.
With the sauce at a boil, thicken by stirring and adding blobs of the flour/butter mixture until it's the consistency you like.
You won't need all of the flour/butter mixture.
Keep sauce warm. Note: a thermos works wonders.
Dredge the steaks in Italian seasoned breadcrumbs.
Pour about 2 tablespoons of olive oil into a skillet large enough for all 4 steaks.
Heat to medium/medium-high and brown the steaks well on both sides.
Slide steaks into the oven and cook until they register 128 on an instant-read thermometer.
Place the steaks on a plate and top with the sliced cheese. Let rest for 5 minutes.
Cover with the warm sauce and serve.
Be sure to have plenty of bread to mop up the sauce.
The Johnson Family Cookbook