Restaurants›Johnny Cascone's Italian Restaurant›Bistecca Modiga Recipe

Bistecca Modiga Recipe

Inspired by Johnny Cascone's Italian Restaurant
Time45m
Serves2

8oz USDA Prime Filet Medallions, Grilled & dusted in Italian breadcrumbs topped with Herb butter & Provel Cheese. Served with Hashbrown.

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Ingredients

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Meat

Bread Crumbs

Herb Butter

Cheese

Hashbrown

Method

Preparing the Meat

1

Seasoning the Medallions

Pat the USDA Prime Filet Medallions dry with paper towels. Season both sides with salt and black pepper to taste.

2

Cooking the Medallions

Preheat the grill to medium-high heat. Grill the filet medallions for about 4-5 minutes on each side, or until they reach your desired doneness.

Coating the Meat

3

Dusting with Breadcrumbs

Remove the cooked medallions from the grill and let them rest for 2 minutes. Dredge each medallion in Italian breadcrumbs, ensuring they are fully coated.

Making Herb Butter

4

Mixing Ingredients

In a small bowl, combine the unsalted butter, chopped parsley, chopped thyme, and minced garlic. Mix well until all ingredients are thoroughly combined.

5

Preparing the Herb Butter

Place the herb butter mixture on a piece of parchment paper, roll it into a log shape, and refrigerate it until firm.

Melting Cheese

6

Topping with Cheese

Once the medallions are coated in breadcrumbs, return them to the grill for an additional minute, then top with shredded Provel cheese. Close the grill lid and allow the cheese to melt.

Cooking Hashbrowns

7

Preparing the Hashbrowns

In a large skillet, heat vegetable oil over medium heat. Add frozen hashbrowns in a single layer. Season with salt and black pepper.

8

Cooking the Hashbrowns

Cook for about 5-7 minutes on one side until golden brown and crispy, then flip and cook for an additional 5-7 minutes.

Serving

9

Plating the Dish

Serve the grilled filet medallions topped with melted Provel cheese on a plate alongside the crispy hashbrowns. Add a slice of herb butter on top of the medallions for extra flavor.