LIMONE SAUCE
3 tbsp Butter
3 tbsp All-purpose flour
2 cup Strong chicken broth
1/2 cup Wine (Chablis or
Sauvignon Blanc)
1 Juice of 1 lemon
1 pinch White pepper
TENDERLOIN
4 (6-ounce) tenderloin fillets
2 tbsp Olive oil
1 Clove garlic, chopped
1/4 cup Cracked black pepper
GORGONZOLA SAUCE
1 cup Limone sauce
3 oz Gorgonzola cheese, crumbled
2 tsp Whole-grain or
Dijon-style mustard
4 Artichoke bottoms, sliced
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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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