Peppercorn Beef Tenderloin with Gorgonzola and Chive Mousse
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Peppercorn Beef Tenderloin with Gorgonzola and Chive Mousse
Ingredients
| 1 | pound |
beef, tenderloin
|
* |
| 1 | each |
italian plum (roma) tomatoes
|
|
| 1 | ounces |
mixed peppercorns
|
* |
| 1 | each |
egg whites
|
* |
| 1 | ounces |
alfalfa sprouts
micro rainbow sprouts |
|
| 4 | each |
sandwich rolls
|
* |
| 3 | ounces |
onions
finely diced |
|
| 3 | ounces |
gorgonzola cheese
|
* |
| 2 | ounces |
heavy whipping cream
|
|
| 1 | teaspoon |
chives
chopped fine |
Directions
Slice Tenderloin lengthwise
Brush with egg whites and roll in peppercorns.
Bake in 350℉ (180℃) oven until internal temperature reaches 145 degrees. Let rest for 30 minutes.
Sauté onions until caramelized, add gorgonzola.
Add to food processor, blend until smooth, let chill.
Whip in mixer, adding cream until piping consistency. Add chives for color.
Assembly:
Slice Tenderloin and place two 2oz slices on roll.
Garnish with sliced tomato and micro rainbow sprouts.
Serve Gorgonzola mousse on side.
Recipe Serves: 4 - 4.0 oz Servings
For more recipes from the top chefs at Brookdale's assisted living retirement communities visit:
http://www. brookdaleliving. com/ultimate-chef-america. aspx
