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
Instructions
- 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.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition Information per Serving
There is no nutrition information available for this recipe.
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