Peppercorn Beef Tenderloin with Gorgonzola and Chive Mousse Recipe

Name: Peppercorn Beef Tenderloin with Gorgonzola and Chive Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Slice Tenderloin lengthwise
2
Brush with egg whites and roll in peppercorns.
3
Bake in 350F (180C) oven until internal temperature reaches 145 degrees.
4
Let rest for 30 minutes.
5
Saute onions until caramelized, add gorgonzola.
6
Add to food processor, blend until smooth, let chill.
7
Whip in mixer, adding cream until piping consistency.
8
Add chives for color.
9
Assembly:
10
Slice Tenderloin and place two 2oz slices on roll.
11
Garnish with sliced tomato and micro rainbow sprouts.
12
Serve Gorgonzola mousse on side.
13
Recipe Serves: 4 - 4.0 oz Servings
14
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469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound beef, tenderloin, 1 each italian plum (roma) tomatoes, 1 ounces mixed peppercorns, 1 each egg whites, and more.

Yes, Peppercorn Beef Tenderloin with Gorgonzola and Chive Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peppercorn Beef Tenderloin with Gorgonzola and Chive Mousse

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