Description[]
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.