Name: Filet Mignons in Limone Sauce
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

Biblically speaking, the overwhelming percent of humanity is in Satan’s kingdom. We all know most people are deceived. After all, how many would willingly say they love Satan and want to be associated with his lies now and eternal future then? Of course Satan knows this too. So in his craftiness “the angel of light” deceives people to pursue morality and goodness and religion. According to him, they can have all of these so long as they don’t have Jesus. Make them all Pharisees!

Randy Smith

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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“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”