Beef Tenderloin with Avocado Bernaise Sauce

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Serves: 8
  As needed  Beef Tenderloin
  (4-pound) trimmed beef tenderloin
1 1/2  tsp.  salt
3/4  tsp.  Freshly ground pepper
Tbsp.  butter, softened
  garlic cloves, minced
1/4  cup  minced fresh parsley
Tbsp.  grated lemon rind
  As needed  Avocado Bernaise Sauce (recipe follows)
    Avocado Bernaise Sauce
  large shallots, diced
3/4  cup  dry white wine
Tbsp.  white wine vinegar
tsp.  dried tarragon
  small California Avocados, peeled and chopped
1/2  cup  mayonnaise
Tbsp.  lemon juice
1/2  tsp.  salt
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


  1. Beef Tenderloin
  2. Sprinkle tenderloin evenly with salt and pepper.
  3. Stir together butter and next 3 ingredients
  4. Rub mixture evenly over tenderloin.
  5. Cover and chill 1 to 2 hours.
  6. Place in an aluminum foil-lined 15- x 10-inch jellyroll pan.
  7. Bake at 500° for 30 minutes or until a meat thermometer inserted into thickest portion registers 145° (medium-rare).
  8. Remove from oven, and let stand 15 minutes.
  9. Serve with Avocado Bernaise Sauce.
  10. Grilled Portobello Mushrooms With Avocado Bernaise
  11. Substitute 8 large portobello mushrooms, stems removed, for beef.
  12. Follow above directions with butter mixture; omit chilling.
  13. Grill, covered, over medium-high heat (350° to 400°) 5 to 6 minutes on each side.
  14. Serve with Avocado Bearnaise Sauce.
  15. Avocado Bernaise Sauce
  16. 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.
  17. Cool.
  18. Process avocado, next 4 ingredients, and reduced mixture in a food processor until smooth, stopping to scrape down sides.
  19. 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.

CAC Admin

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