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Tenderloin of Beef with Gorgonzola Sauce

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups strong chicken broth
1/2 cup wine (Chablis or Sauvignon Blanc)
juice of 1 lemon
pinch ground white pepper

4 (6-ounce) beef tenderloin fillets
2 tablespoons olive oil
1 clove garlic, chopped
1/4 cup cracked black pepper

1 cup limone sauce
3 ounces Gorgonzola cheese, crumbled
2 teaspoons whole-grain or Dijon-style mustard
4 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.

Roll fillets in oil, garlic and cracked pepper. Saute, grill, or
broil to desired doneness.

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

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