Beef Tenderloin w/ Avocado Bearnaise

Tenderloin

Ingredients:

• 1 (4lb) trimmed beef tenderloin
• 1 1/2 teaspoons salt
• 3/4 teaspoon freshly ground pepper
• 3 tablespoons butter or margarine, softened
• 3 garlic cloves, minced
• 1/4 cup fresh parsley, minced
• 1 tablespoon lemon zest
• Avocado Bearnaise Sauce (below)

Instructions:

Sprinkle the tenderloin evenly with salt and pepper. Stir together the butter, garlic, parsley and zest and rub the mixture over the tenderloin. Cover and chill for 1 to 2 hours. Place in an aluminum foil lined 15x10-inch jellyroll pan. Bake the tenderloin at 400° for 50 minutes or until a meat thermometer registers 145° in the thickest portion. Remove and let stand for 15 minutes. Serve with the Avocado Bearnaise Sauce.

Avocado Bearnaise Sauce

Ingredients:

• 4 large shallots, diced
• 3/4 cup dry white wine
• 3 tablespoons white wine vinegar
• 2 teaspoons dried tarragon
• 4 small avocados, peeled and chopped
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper

Instructions:

Cook the shallots, white wine, vinegar and tarragon in a small saucepan over medium-high heat for 8 to 10 minutes or until the liquid has reduced down to 2 tablespoons. Cool. Process the reduced liquid, avocado and remaining ingredients in a blender or food processor until smooth, scraping the sides as needed. Chill for up to 2 days, if desired.