Categories: Beef

Ingredients

• 1 94 lb.) trimmed beef tenderloin
• 1 1/2 tsp. salt
• 3/4 tsp. freshly ground pepper
• 3 Tbsp. butter or margarine, softened
• 3 garlic cloves, minced
• 1/4 cup minced fresh parsley
• 1 Tbsp. grated lemon rind
• Avocado Béarnaise Sauce:
• 4 large shallots, diced
• 3/4 cup dry white wine
• 3 Tbsp. white wine vinegar
• 2 tsp. dried tarragon
• 4 small avocados, peeled and chopped
• 1/2 cup mayonnaise
• 2 Tbsp. lemon juice
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper

Directions

1. Sprinkle tenderloin evenly with salt and pepper. Stir together butter and next 3 ingredients, and rub mixture over tenderloin. Cover and chill 1 to 2 hours. Place in an aluminum foil-lined 15 × 10-inch jellyroll pan.
2. Bake tenderloin at 400 degrees for 50 minutes or until a meat thermometer inserted into thickest portion registers 145 degrees (medium-rare). Remove from oven and let stand 15 minutes. Serve with Avocado Béarnaise Sauce.

3. For Béarnaise Sauce:

4. Cook first 4 ingredients in a small saucepan over medium-high heat 8 to 10 minutes or until liquid is reduced to about 2 Tbsp. Cool.
5. Process reduced mixture, avocado, and remaining ingredients in a blender or food processor until smooth, stopping to scrape down sides. Chill up to 2 days, if desired.

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