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Peppercorn Beef Tenderloin with Gorgonzola and Chive Mousse

Peppercorn Beef Tenderloin with Gorgonzola & Chive Mousse

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Submitted by UltimateChefAmerica

Peppercorn Beef Tenderloin with Gorgonzola and Chive Mousse

YIELD

4 servings

PREP

15 min

COOK

1 hrs

READY

75 min

Ingredients

1 453.6
POUND G BEEF, TENDERLOIN *
1 1
EACH EACH ITALIAN PLUM (ROMA) TOMATOES
1 28.9
OUNCES ML/G MIXED PEPPERCORNS *
1 1
EACH EACH EGG WHITES *
1 28.9
OUNCES ML/G ALFALFA SPROUTS
micro rainbow sprouts
4 4
EACH EACH SANDWICH ROLLS *
3 86.7
OUNCES ML/G ONIONS
finely diced
3 86.7
OUNCES ML/G GORGONZOLA CHEESE *
2 57.8
OUNCES ML/G HEAVY WHIPPING CREAM
1 5
TEASPOON ML 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:

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 59 83% 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?
Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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