Recipe: Peppercorn Beef Tenderloin
Chef Tim Cornish
Regional Director of Dining Services, North Division
As a graduate of Johnson and Wales University in1978 with a degree in Culinary Arts, Tim spent over twenty one years as an Executive Chef at local country clubs and restaurants. He is a certified Executive Chef form the American Culinary Federation and joined Brookdale in 1999 as Director of Dining Services at Chatfield. He is currently one of the faculty members of the Culinary Art Institute at Brookdale and oversees communities in the North Division as a Regional Director of Dining Services.
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Ingredients
- 1 lb. Beef Tenderloin Roast
- 1 each Roma Tomato
- 1 oz. Peppercorn Medley
- 1 each Egg White
- 1 oz. Micro Rainbow Sprouts
- 4 each Artisan Roll
- 3 oz. Diced Fine Onion
- 3 oz. Gorgonzola Cheese
- 2 oz. Heavy Cream
- 1 tsp. chopped fine chives
Method of Preparation
1. Slice tenderloin lengthwise
2. Brush with egg whites and roll in peppercorns
3. Bake in 350 degree oven until internal temperature reaches 145 degrees. Let rest 30 min.
4. Saute onions until carmelized, add gorgonzola
5. Add to food processor, blend until smooth, let chill.
6. Whip in mixer, adding cream until piping consistency. Add chives for color.
Assembly
1. Slice tenderloin and place two 2oz slices on roll.
2. Garnish with sliced tomato nad micro rainbow sprouts.
3. Serve Gorgonzola mousse on side.
Recipe Serves:
Four 4oz Servings
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