Filet mignons in limone sauce

4 Servings

Ingredients

Quantity Ingredient
3 tablespoons Butter
3 tablespoons All-purpose flour
2 cups Strong chicken broth
½ cup Wine (Chablis or
Sauvignon Blanc)
1 each Juice of 1 lemon
1 pinch White pepper
4 eaches (6-ounce) tenderloin fillets
2 tablespoons Olive oil
1 each Clove garlic, chopped
¼ cup Cracked black pepper
1 cup Limone sauce
3 ounces Gorgonzola cheese, crumbled
2 teaspoons Whole-grain or
Dijon-style mustard
4 eaches Artichoke bottoms, sliced

Directions

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.

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