Beef Tenderloin with Avocado Bernaise Sauce

Ingredients

 * Beef Tenderloin
 * 1 (4-pound) trimmed Beef tenderloin
 * 1 ½ tsp salt
 * ¾ tsp freshly ground pepper
 * 3 Tbsp butter, softened
 * 3 garlic cloves, minced
 * ¼ Cup minced fresh parsley
 * 1 Tbsp grated lemon rind
 * avocado Bernaise Sauce
 * avocado Bernaise Sauce
 * 4 large Shallots, diced
 * ¾ Cup dry white wine
 * 3 Tbsp white wine vinegar
 * 2 tsp dried tarragon
 * 4 small California avocados, peeled and chopped
 * ½ Cup Mayonnaise
 * 2 Tbsp lemon juice
 * ½ tsp salt
 * ½ tsp freshly ground pepper

Directions
Beef Tenderloin

Sprinkle tenderloin evenly with salt and pepper.

Stir together butter and next 3 ingredients

Rub mixture evenly over tenderloin.

Cover and chill 1 to 2 hours.

Place in an aluminum foil-lined 15- x 10-inch jellyroll pan.

Bake at 500° for 30 minutes or until a meat thermometer inserted into thickest portion registers 145° (medium-rare).

Remove from oven, and let stand 15 minutes.

Serve with avocado Bernaise Sauce.

Grilled Portobello Mushrooms With avocado Bernaise

Substitute 8 large portobello Mushrooms, stems removed, for Beef.

Follow above directions with butter mixture; omit chilling.

Grill, covered, over medium-high heat (350° to 400°) 5 to 6 minutes on each side.

Serve with avocado Bearnaise Sauce.

avocado Bernaise Sauce

Cook first 4 ingredients in a small saucepan over medium-high heat 8 to 10 minutes or until liquid is reduced to about 2 tablespoons.

Cool.

Process avocado, next 4 ingredients, and reduced mixture in a food processor until smooth, stopping to scrape down sides.

Chill up to 2 days, if desired.