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Peppercorn Beef Tenderloin with Gorgonzola and Chive Mousse

 
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Peppercorn Beef Tenderloin with Gorgonzola and Chive Mousse

Yield

4

servings

Prep

15

min

Cook

1

hrs

Ready

75

min

Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 5983% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 8mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 1g
Vitamin A 10% Vitamin C 8%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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