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2 lbs. Beef tenderloin
1 tsp. fine sea salt, or more to taste
1 Tbs. coarsely ground black pepper
4 cloves garlic, cut into thin slivers
1/2 cup packed minced flat leaf parsley
1/2 cup freshly grated Gorgonzola cheese
1/4 cup toasted walnuts
1 cup figs soaked in Marsala wine
4 Tbsp. olive oil
1 red onion sliced
1 clove garlic, minced
4 cups fresh or canned crushed tomatoes
1/2 cup beef stock
1 cup dry red wine
1/2 cup chopped pitted Sicilian oil-cured black olives
1 bay leaf
Fine sea salt and freshly ground black pepper to taste


Preheat oven to 400 F. Lay the meat on a cutting board, butterfly it with a sharp knife and pound it with a meat mallet to flatten it to uniform thickness. Be careful not to tear the meat. Pat the meat dry with paper towels, and rub it all over with salt and pepper.

Lay the meat flat and sprinkle garlic over it, then sprinkle on the parsley, walnuts, cheese and onion. Place the figs in a row lengthwise down the center of the meat. Starting at the wide end, roll up the meat like a jelly roll. Tie the roll with string every inch or so.

In a large deep saucepan, heat the olive oil and over medium-high heat. Add the meat and brown it on all sides. Remove and place in a baking dish and place in the oven. Add to the same sauce pan onion and garlic and cook until soft, add wine and all the remaining ingredients and season to taste. Simmer for 20 minutes, remove and pour on top of the prepared meat. Cover the pan and cook for 1/2 hour, or until the meat temperature reads 145 F. Remove the meat to a cutting board and let rest.

Cut the meat into 1/2 inch slices, place on a serving platter and spoon the sauce over the top. Serve immediately, or keep warm in a low oven on an ovenproof platter, covered with aluminum foil, until ready to serve.


All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.


At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable


The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.