| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
St. Louis |
Beef, Restaurants |
4 |
Servings |
INGREDIENTS
| 3 |
T |
Butter |
| 3 |
T |
All-purpose flour |
| 2 |
c |
Strong chicken broth |
| 1/2 |
c |
Wine, Chablis or |
|
|
Sauvignon Blanc), Sauvignon Blanc |
| 1 |
|
Juice of 1 lemon |
| 1 |
pn |
White pepper |
| 4 |
|
6-ounce tenderloin fillets |
| 2 |
T |
Olive oil |
| 1 |
|
Clove garlic, chopped |
| 1/4 |
c |
Cracked black pepper |
| 1 |
c |
Limone sauce |
| 3 |
oz |
Gorgonzola cheese, crumbled |
| 2 |
t |
Whole-grain or |
|
|
Dijon-style mustard |
| 4 |
|
Artichoke bottoms, sliced |
INSTRUCTIONS
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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