Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Avocado | 1 medium (150g) | 240 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 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 Bernaise Sauce
- Avocado Bernaise 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
- =
Directions
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.