Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------LIMONE SAUCE-----------------------------
3 tb Butter
3 tb All-purpose flour
2 c Strong chicken broth
1/2 c Wine (Chablis or
Sauvignon Blanc)
1 ea Juice of 1 lemon
1 pn White pepper

-------------------------TENDERLOIN------------------------------
4 ea (6-ounce) tenderloin fillets
2 tb Olive oil
1 ea Clove garlic, chopped
1/4 c Cracked black pepper

----------------------GORGONZOLA SAUCE---------------------------
1 c Limone sauce
3 oz Gorgonzola cheese, crumbled
2 ts Whole-grain or
Dijon-style mustard
4 ea Artichoke bottoms, sliced

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 LoRusso's on the Hill in St. Louis,
Missouri.

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