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Name: Filet Mignons in Limone Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 Lemon (juice of); 4 Artichoke bottoms sliced; 2 c Strong chicken broth; 2 tb olive oil; 1 c Limone sauce; 3 tb All-purpose flour; 1/4 c Cracked black pepper; 1 pn White pepper; 4 6-oz fillets beef tenderloin; 3 oz Gorgonzola cheese crumbled; 2 ts Whole-grain mustard or Dijon mustard; 1 Clove garlic chopped; 1/2 c Wine Chablis or Sauvignon Blanc; 3 tb Butter

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INGREDIENTS

1 Lemon ; (juice of)
GORGONZOLA SAUCE
4 Artichoke bottoms ; sliced
2 c Strong chicken broth
2 tb olive oil
1 c Limone sauce
3 tb All-purpose flour
TENDERLOIN
1/4 c Cracked black pepper
1 pn White pepper
4 6-oz fillets beef tenderloin
3 oz Gorgonzola cheese ; crumbled
2 ts Whole-grain mustard ; or Dijon mustard
1 Clove garlic ; chopped
1/2 c Wine ; Chablis or Sauvignon Blanc
LIMONE SAUCE
3 tb Butter

Servings

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 LoRussos on the Hill in St. Louis, Missouri. Posted to MM-Recipes Digest V4 #080 by valerie@nbnet.nb.ca (valerie) on Mar 20, 1997

NOTES

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Filet Mignons in Limone Sauce

1 Lemon (juice of)
 GORGONZOLA SAUCE
4 Artichoke bottoms sliced
2 c Strong chicken broth
2 tb olive oil
1 c Limone sauce
3 tb All-purpose flour
 TENDERLOIN
1/4 c Cracked black pepper
1 pn White pepper
4 6-oz fillets beef tenderloin
3 oz Gorgonzola cheese crumbled
2 ts Whole-grain mustard or Dijon mustard
1 Clove garlic chopped
1/2 c Wine Chablis or Sauvignon Blanc
 LIMONE SAUCE
3 tb Butter

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 LoRussos 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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Nutrition

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Serving Size: 1 Serving (549g)
Recipe Makes: 4

Calories: 715
Calories from Fat: 432 (60%)

Amt Per Serving		% DV

	Total Fat 48g	64 %
	Saturated Fat 22.3g	111 %
	Monounsaturated Fat 18.5g
	Polyunsanturated Fat 2.1g
Cholesterol 151.1mg		46 %
Sodium 846.8mg		29 %
Potassium 1254.8mg		33 %
Total Carbohydrate 24.9g		7 %
	Dietary Fiber 9.8g	39 %
	Sugars, other 15.2g
Protein 44.7g		64 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 715

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