| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
St. Louis |
Beef, Restaurants |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 3 |
tb |
All-purpose flour |
| 2 |
c |
Strong chicken broth |
| 1/2 |
c |
Wine (Chablis or |
|
|
Sauvignon Blanc) |
| 1 |
|
Juice of 1 lemon |
| 1 |
pn |
White pepper |
| 4 |
|
(6-ounce) tenderloin fillets |
| 2 |
tb |
Olive oil |
| 1 |
|
Clove garlic, chopped |
| 1/4 |
c |
Cracked black pepper |
| 1 |
c |
Limone sauce |
| 3 |
oz |
Gorgonzola cheese, crumbled |
| 2 |
ts |
Whole-grain or |
|
|
Dijon-style mustard |
| 4 |
|
Artichoke bottoms, sliced |
INSTRUCTIONS
LIMONE SAUCE
TENDERLOIN
GORGONZOLA SAUCE
First, prepare the limone sauce: Melt butter; add flour. Blend with wire
whisk until smooth. Cook over low heat about 2 minutes. In a skillet over
low heat, warm broth, wine, lemon juice and white pepper. Once warm,
combine with butter and flour. Cook over low heat an additional 3 minutes.
Let sauce cool before using.
To prepare tenderloins: Roll fillets in oil, garlic and cracked pepper.
Saute, grill, or broil to desired doneness.
To prepare Gorgonzola sauce: Heat 1 cup limone sauce in skillet over medium
heat (Refrigerate remaining limone sauce for another meal.) Add cheese and
mustard. Blend until creamy. Add artichoke bottoms and heat briefly. Pour
finished sauce over tenderloin fillets.
Yield: 4 servings Originated at LoRusso's on the Hill in St. Louis,
Missouri.
Posted to MM-Recipes Digest V4 #080 by valerie@nbnet.nb.ca (valerie) on Mar
20, 1997
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