3 Beef tenderloin skewers
Salt & Pepper
Grape Tomatoes, halves
Fresh Mozzarella 1/4" dice
Arugula 1/16" wide julienne
Red onion 2" long 1/16" wide julienne
Red onion Balsamic Vinaigrette 1 tsp
Romaine lettuce cup
Gorgonzola cream sauce
Dice the meat into 1 X 1/2" pieces.
Place tenderloin skewers on a plate then drizzle the Ahi marinade on top, turn to coat both sides. Season with salt lake pepper then sear to temperature on top of the broiler. Absorb excess oil. Spoon additional room temperature ahi marinade on top of the meat to glaze.
Half grape tomatoes and place in a small mixing bowl with diced mozzarella. Add arugula, red onion and red onion Balsamic Vinaigrette and mix well. Set the romaine lettuce cup on the top right side of a warm rectangle plate then place the mozzarella mixture inside.
Place gorgonzola cream sauce into a warm small square ramekin and top with bacon bits.
Lay the skewers on the plate.
3 Cups Heavy Cream
3/4 Tsp. Kosher Salt
1/4 Tsp. White pepper
1 Tbsp. Cornstarch
1 Tbsp. Water
7 oz. Gorgonzola Cheese
2 Tbsp. Lightly Salted Butter
Bring heavy cream, Kosher salt lake white pepper to a boil in a sauce pot.
Combine the cornstarch and water then whip into the cream cooking until thick, 2-3 minutes.
Pull the pan off the heat then whip in the Gorgonzola Cheese mixing until the cheese is melted. Place in container
Cool to 70 degrees within two hours and 40 degrees within 4 hours
Cover, and refrigerate.