Secret Recipe

Beef Tenderloin Bruschetta With A Gorgonzola Mousse

Maura Mumball Lane

Bruschetta, the wonderful appetizer from Italy that combines grilled bread, garlic and olive oil takes on a whole new dimension with the addition of center-cut filet and crumbled gorgonzola cheese. It’s the creation of Patrick Salerno, the chef-owner of the personal catering service Devoure.


1 8oz center cut filet

1/2 cup crumbled gorgonzola cheese

1/2 cup cream cheese

2 tablespoons of chopped chives

1 tablespoon of chopped parsley

1 teaspoon black pepper

1/4 cup of heavy cream

1 teaspoon chopped garlic


1 french baguette

1 whole garlic clove

2 tablespoons of olive oil


Generously season filet with salt and pepper. On high heat, in a cast iron pan,  sear filet till medium rare. Remove from heat and set aside, giving time for the meat to rest.

In a large mixer, with whisk attachment, combine all remaining ingredients. On high speed whisk for 5 minutes, scraping the sides occasionally and set aside.

Slice the baguette 1/4 thick on a bias, brush with olive oil and place under broiler till lightly brown. Immediately rub the whole garlic clove on the toasts.

Slice the fillet 1/4 inch thick against the grain.

To assemble, spread the gorgonzola mixture evenly on each toast, top with one slice of filet. Garnish with fresh parsley



1329 NW Third Ave

Fort Lauderdale FL 33311