These recipes will eventually be available in a printed edition. Look for information here about preordering your copy. Chef Diane Piccinino Exec. Gorgonzola Cheese 2 oz. Coat portabello mushroom with olive oil, grill until soft to touch, wrap tenderloin in bacon, secure with toothpicks.
Broil tenderloin to desired degree of doneness.
Top with gorgonzola cheese, broil until melted, slice portabella and fan slices on plate, spread demi-glace, garnish and serve.