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Ingredientes
- 3 Tbsp. Butter
- 3 Tbsp. All-purpose flour
- 2 c. Strong chicken broth
- 1/2 c. Wine (Chablis or possibly Sauvignon Blanc)
- 1 x Juice of 1 lemon
- 1 pch White pepper
- 4 x (6-oz) tenderloin fillets
- 2 Tbsp. Extra virgin olive oil
- 1 x Clove garlic, minced
- 1/4 c. Cracked black pepper
- 1 c. Limone sauce
- 3 ounce Gorgonzola cheese, crumbled
- 2 tsp Whole-grain or possibly Dijon-style mustard
- 4 x Artichoke bottoms, sliced
Direcciones
- First, prepare the limone sauce: Heat butter; add in flour. Blend with wire whisk till smooth. Cook over low heat about 2 min. In a skillet over low heat, hot broth, wine, lemon juice and white pepper. Once hot, combine with butter and flour. Cook over low heat an additional 3 min.
- Let sauce cold before using.
- To prepare tenderloins: Roll fillets in oil, garlic and cracked pepper.
- Saute/fry, grill, or possibly broil to desired doneness.
- To prepare Gorgonzola sauce: Heat 1 c. limone sauce in skillet over medium heat (Chill remaining limone sauce for another meal.) Add in cheese and mustard. Blend till creamy. Add in 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 4 servings | |
| Calories 283 | |
| Calories from Fat 193 | 68% |
| Total Fat 21.89g | 27% |
| Saturated Fat 10.48g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 550mg | 23% |
| Potassium 271mg | 8% |
| Total Carbs 10.63g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 0.41g | 0% |
| Protein 7.19g | 12% |
