Lynn's Beef Tenderloin Avocado Béarnaise Sauce
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 Béarnaise 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.