For limone sauce:
3 tbsp butter
3 tbsp allpurpose flour
2 cup strong chicken broth
1/2 cup whitewine
Juice of 1 lemon
Pinch of ground white pepper
4 (6 oz) beef tenderloin fillets
2 tbsp olive oil
1 clove garlic, chopped
1/4 cup cracked black pepper
For Gorgonzola sauce:
1 cup limone sauce
3 oz Gorgonzola cheese, crumbled
2 tsp whole-grain or Dijon-style mustard
4 artichoke bottoms, sliced
How to prepare
First, prepare the limone sauce: Melt butter; add flour. Blend with wire whisk until smooth. Cook over low heat about 2 min.. 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 min.. 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 med 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 from “Great Meals of St. Louis”