Lakeside Inn Spiedini
- 4 pounds beef tenderloin, cut into 3- to 4-ounce medallions
- Granulated or minced garlic, to taste
- Granulated or minced onion, to taste
- Freshly grated Romano cheese
- Freshly grated Parmesan cheese
- Dried oregano to taste
- Bay leaves
- 10 to 12 ounces freshly grated mozzarella cheese
- 1 medium yellow onion, julienned
- 1 to 2 tablespoons olive oil
- 2 eggs, beaten
- Unseasoned bread crumbs
- Vegetable oil
- Marinara sauce
- Pasta (optional)
Pound beef medallions to 1/8-inch thickness. Pieces should be oval shaped, 3 inches by 5 inches.
Set meat medallions on bread board. Top with a little garlic and onion. Sprinkle with Parmesan, Romano and oregano to taste. Pinch off 2 small pieces of bay leaf and set 1 on each end of each medallion. Add 1 to 2 ounces mozzarella.
In small pan, saute onion in olive oil and cook until lightly browned. Divide onions among medallions. Starting with short end of medallion, roll tenderloin around sauteed onions and cheese, tucking in ends tightly. If needed, secure with toothpicks.
Coat rolled medallions with flour, then egg. (If rolls have been secured with toothpicks, coat with egg using pastry brush.) Next coat with bread crumbs and set aside.
Preheat oven to 400 degrees.
In large frying pan, add vegetable oil to a depth of about half an inch. When oil is very hot, add spiedini and cook until golden on all sides. This will take about 5 minutes. You will have to do this in two to three batches. As spiedini are cooked, transfer to 13-by-9-inch oven-proof dish and bake in preheated oven 5 minutes or until cooked to desired doneness. Serve with marinara sauce, and pasta, if desired. Makes 6 servings.
Note: After 5 minutes of cooking spiedini in the oven, the meat will be medium to medium-well done. Cook longer for well done. If you want spiedini rare or medium rare, cook only on top of stove.