Peppercorn Beef Tenderloin with Gorgonzola and Chive Mousse

• 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
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beef, italian plum, peppercorns, egg whites, alfalfa sprouts, sandwich rolls, onions, gorgonzola cheese, heavy whipping cream, chives

Taken from recipeland.com/recipe/v/peppercorn-beef-tenderloin-gorg-50623 (may not work)