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"Would you please see if you can send me the recipe for Beef Soto from Rizzo's restaurant in O'Fallon, Mo.?"

Dody Scaglione, O'Fallon, Mo.

Grilled steak covered with cheese and lemon-wine sauce goes by many names in the Italian restaurants in St. Louis, but whatever it's called, the dish is a favorite.

At Rizzo's Pasta in O'Fallon, Mo., Beef Soto is the name of choice. The restaurant uses sirloin tip, but any tender, thin beef medallion is suitable.

A restaurant-style grill gives a special flavor not easily reproduced at home. Still, quick cooking, even on a home grill, is preferable to sautéing.

Good lemon-wine sauce depends on fresh lemon juice and a wine that you like well enough to drink, not just to cook with. Rizzo's sauce is seasoned simply with salt, pepper and garlic.

Variations might include steamed asparagus on top of the cheese or diced plum tomatoes as garnish. The sauce is also excellent over chicken, pork or fish. For Modiga sauce, omit the salt and add about 2 teaspoons of chicken base.

Rizzo's Pasta

104 Triad Center West

O'Fallon, Mo.

636-272-7474

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Beef Soto > Rizzo's Pasta

Yield: 2 servings

6 beef medallions (about 2 ounces each)

About 3/4 cup seasoned dry bread crumbs

3/4 cup water

2 tablespoons lemon juice

1/4 cup Chablis wine

2 teaspoons butter

2 teaspoons all-purpose flour

Salt

Ground black pepper

1 1/2 teaspoons minced garlic

1 teaspoon minced parsley, plus extra for garnish

1/2 cup sliced fresh mushrooms

4 ounces provel cheese (about 1 cup string provel)

1. Preheat a grill. Coat beef medallions with bread crumbs. Grill quickly, no more than 1 1/2 minutes on each side. Remove and keep warm.

2. In a pot, combine water, lemon juice and wine; bring to a boil. Meanwhile, melt butter in a small pan; stir in flour until well combined.

3. Reduce heat slightly under wine mixture. Whisk in flour mixture, salt to taste, a pinch of pepper, garlic, 1 teaspoon parsley and mushrooms. Cook until sauce is thickened and mushrooms are tender, about 8 minutes. Taste and correct seasonings.

4. Arrange beef on serving plates; top with cheese. Pour hot sauce over cheese. Garnish with minced parsley. Serve immediately.

Per serving: 687 calories; 32g fat (42 percent calories from fat); 16.5g saturated fat; 147mg cholesterol; 57g protein; 37.5g carbohydrate; 4g sugar; 2.5g fiber; 1,396mg sodium; 534mg calcium; 867mg potassium.

Recipe adapted for home kitchens by the Post-Dispatch.

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TO REQUEST A RESTAURANT RECIPE

Send the name and location of the restaurant and a description of the dish. Include your name, address (or email address) and daytime phone number. Email requests to cookbook12@gmail.com or write to Special Request, 900 North Tucker Boulevard, St. Louis, Mo. 63101. We cannot guarantee a response.