Ingredients
1 1⁄2 lbs tenderloin, medallions
1 1⁄2 tablespoons olive oil
1 tablespoon sherry wine
2 teaspoons A.1. Original Sauce
1 tablespoon Italian seasoned breadcrumbs
1 tablespoon parmesan cheese
1 teaspoon minced garlic
1 cup Italian seasoned breadcrumbs
1 1⁄2 cups strong chicken broth
1⁄2 cup white wine
2 tablespoons butter
1 lemon, juice of
1 pinch white pepper
1 teaspoon cornstarch
2 teaspoons cold water
splash cream
1 tablespoon chopped fresh garlic
1 cup sliced mushrooms
3 ounces prosciutto
3 ounces shredded provolone cheese
Directions
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 whisk 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 medallions.
Top with fresh garlic, mushrooms, diced prosciutto, and shredded cheese.