Beef Tenderloin with Avocado Bernaise Sauce
|As needed||Beef Tenderloin|
|1||(4-pound) trimmed beef tenderloin|
|3/4||tsp.||Freshly ground pepper|
|3||garlic cloves, minced|
|1/4||cup||minced fresh parsley|
|1||Tbsp.||grated lemon rind|
|As needed||Avocado Bernaise Sauce (recipe follows)|
|Avocado Bernaise Sauce|
|4||large shallots, diced|
|3/4||cup||dry white wine|
|3||Tbsp.||white wine vinegar|
|4||small California Avocados, peeled and chopped|
|1/2||tsp.||Freshly ground pepper|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.
- 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.