Beef Tenderloin with Avocado Bernaise Sauce

Beef Tenderloin with Avocado Bernaise Sauce Recipe - Delicious and Flavorful

Preparation time: 2 hours | Cooking time: 30 minutes | Servings: 8

Introduction

Beef Tenderloin with Avocado Bernaise Sauce is a luxurious dish that combines the rich, buttery flavors of beef tenderloin with the creamy, tangy taste of a unique avocado-infused Bernaise sauce. This recipe is perfect for special occasions, offering a sophisticated twist on classic flavors that are sure to impress your guests. The combination of high-quality beef and the freshness of avocado creates a harmonious blend that elevates this dish to gourmet status.

History

The traditional Bernaise sauce, a derivative of the Hollandaise sauce, has its roots in French cuisine, dating back to the 19th century. It is typically made with clarified butter, egg yolks, white wine vinegar, and herbs. This recipe takes a modern twist by incorporating avocados, a fruit native to South Central Mexico, known for its rich texture and health benefits. The fusion of these elements brings a new dimension to the classic sauce, making it a delightful complement to the tender beef tenderloin.

Ingredients

beef tenderloin
1 (4 lb (1.81 kg)) trimmed beef tenderloin
1.5 tsp salt
0.75 tsp freshly ground pepper
3 tbsp butter, softened
3 garlic cloves, minced
0.25 cup minced fresh parsley
1 tbsp grated lemon rind
avocado Bernaise Sauce
avocado Bernaise Sauce
4 large shallots, diced
0.75 cup dry white wine
3 tbsp white wine vinegar
2 tsp dried tarragon
4 small california avocados, peeled and chopped
0.5 cup mayonnaise
2 tbsp lemon juice
0.5 tsp salt
0.5 tsp freshly ground pepper

How to prepare

For Beef Tenderloin:
1. Sprinkle the tenderloin evenly with salt and pepper.
2. In a bowl, stir together butter and the next 3 ingredients.
3. Rub the mixture evenly over the tenderloin.
4. Cover and chill the tenderloin for 1 to 2 hours.
5. Preheat the oven to 500°F (260°C) and line a 15- x 10-inch jellyroll pan with aluminum foil.
6. Place the chilled tenderloin in the prepared pan.
7. Bake the tenderloin at 500°F (260°C) for 30 minutes or until a meat thermometer inserted into the thickest portion registers 145°F (63°C) for medium-rare.
8. Remove the tenderloin from the oven and let it stand for 15 minutes.
9. Serve the beef tenderloin with avocado Bernaise Sauce.
For Grilled Portobello Mushrooms With Avocado Bernaise:
1. Substitute 8 large portobello mushrooms, stems removed, for beef.
2. Follow the above directions for the butter mixture, omitting the chilling step.
3. Grill the portobello mushrooms, covered, over medium-high heat (350°F to 400°F or 175°C to 200°C) for 5 to 6 minutes on each side.
4. Serve the grilled portobello mushrooms with avocado Bernaise Sauce.
For Avocado Bernaise Sauce:
1. In a small saucepan, cook the first 4 ingredients over medium-high heat for 8 to 10 minutes or until the liquid is reduced to about 2 tbsp.
2. Allow the mixture to cool.
3. Process the avocado, the next 4 ingredients, and the reduced mixture in a food processor until smooth, stopping to scrape down the sides as needed.
4. Chill the sauce for up to 2 days, if desired.

Variations

For a lighter version, you can substitute the beef tenderloin with grilled chicken breasts or salmon fillets. Vegetarians can enjoy the Avocado Bernaise Sauce over grilled portobello mushrooms or roasted cauliflower steaks.

Cooking Tips & Tricks

To ensure the beef tenderloin is cooked to perfection, it's crucial to let it rest at room temperature for about 30 minutes before cooking. This allows for more even cooking. Additionally, using a meat thermometer will help you achieve the desired doneness without overcooking. For the Avocado Bernaise Sauce, make sure your avocados are ripe for a smooth, creamy texture. If the sauce is too thick, you can thin it with a little water or additional lemon juice to reach your preferred consistency.

Serving Suggestions

This dish pairs beautifully with a side of roasted vegetables or a light, crisp salad to balance the richness of the beef and sauce. A glass of full-bodied red wine, such as a Cabernet Sauvignon or Merlot, complements the flavors perfectly.

Cooking Techniques

Roasting the beef tenderloin at a high temperature ensures a beautifully browned crust while keeping the inside tender and juicy. For the Avocado Bernaise Sauce, blending the ingredients until smooth is key to achieving the perfect texture.

Ingredient Substitutions

If you're unable to find shallots, red onions make a good substitute. White wine can be replaced with chicken or vegetable broth for a non-alcoholic version of the sauce. For a dairy-free option, use vegan butter and mayonnaise.

Make Ahead Tips

The Avocado Bernaise Sauce can be made up to 2 days in advance and stored in the refrigerator. The beef tenderloin can be seasoned and refrigerated up to 12 hours before cooking, allowing the flavors to meld.

Presentation Ideas

Slice the beef tenderloin and fan the slices out on a platter. Drizzle the Avocado Bernaise Sauce over the top and garnish with fresh parsley or tarragon leaves for an elegant presentation.

Pairing Recommendations

Aside from red wine, this dish goes well with a creamy mashed potato or sweet potato puree. For a lighter option, a quinoa salad with lemon vinaigrette complements the flavors without overpowering them.

Storage and Reheating Instructions

Leftover beef tenderloin and Avocado Bernaise Sauce should be stored separately in airtight containers in the refrigerator. To reheat, gently warm the beef in a low oven and the sauce over low heat, adding a little water if necessary to thin it.

Nutrition Information

Calories per serving

A single serving of Beef Tenderloin with Avocado Bernaise Sauce is estimated to contain approximately 600-700 calories, making it a relatively high-calorie dish. This is due to the rich ingredients like beef, butter, and avocados. However, it is also highly nutritious and satisfying.

Carbohydrates

The primary source of carbohydrates in this recipe comes from the shallots and avocados used in the Bernaise sauce. Shallots are relatively low in carbs, while avocados contain healthy, fiber-rich carbohydrates. Overall, this dish is low in carbohydrates, making it suitable for those following a low-carb or ketogenic diet.

Fats

This dish is rich in healthy fats, primarily from the avocados, which are high in monounsaturated fats. These fats are known to be heart-healthy and can help to lower bad cholesterol levels. The butter and mayonnaise in the recipe also contribute to the fat content, adding to the dish's richness and flavor.

Proteins

Beef tenderloin is an excellent source of high-quality protein, essential for building and repairing tissues in the body. This dish provides a substantial amount of protein, making it a satisfying and muscle-building meal option.

Vitamins and minerals

Avocados are a powerhouse of vitamins and minerals, including Vitamin K, Vitamin C, potassium, and folate. These nutrients contribute to the overall nutritional value of the dish, supporting bone health, immune function, and heart health.

Alergens

This recipe contains potential allergens such as dairy (butter, mayonnaise) and eggs (in mayonnaise). Those with allergies or sensitivities to these ingredients should take caution or seek alternative ingredients.

Summary

Overall, Beef Tenderloin with Avocado Bernaise Sauce is a nutrient-rich dish that offers a good balance of proteins, healthy fats, and essential vitamins and minerals. While it is higher in calories, it provides substantial nutritional benefits, making it a worthwhile indulgence for special occasions.

Summary

Beef Tenderloin with Avocado Bernaise Sauce is a decadent dish that combines the rich flavors of beef with the creamy, tangy taste of avocado-infused Bernaise sauce. Perfect for special occasions, this recipe is not only delicious but also packed with nutrients. With tips for making ahead and suggestions for serving, this dish is sure to become a favorite for those looking to impress their guests with a gourmet meal.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Beef Tenderloin with Avocado Bernaise Sauce. It was handed down to me from an old friend of mine who was a renowned chef in Paris. He had traveled all over the world and collected recipes from different cultures and cuisines, but this particular dish was one of his favorites.

The recipe was written on a yellowed piece of parchment paper, stained with splatters of sauce and grease. The elegant handwriting hinted at its French origins, with precise measurements and instructions that only a true culinary master could decipher. As I read through the ingredients and steps, my mouth watered at the thought of the rich and creamy avocado Bernaise sauce drizzled over perfectly cooked beef tenderloin.

I had always been passionate about cooking, ever since I was a young girl helping my mother in the kitchen. She taught me the basics of cooking and baking, and I had honed my skills over the years through experimentation and practice. But this recipe was unlike anything I had ever attempted before, and I knew it would be a challenge worth taking on.

I set out to gather all the ingredients I would need for the dish, making a trip to the local market to select the freshest beef tenderloin, ripe avocados, and other key components. I spent hours in the kitchen, meticulously following each step of the recipe as if I were performing a delicate dance, the aromas of herbs and spices filling the air around me.

As the beef tenderloin sizzled in the pan, I prepared the avocado Bernaise sauce with care, whisking the ingredients together until they formed a smooth and velvety texture. The vibrant green color of the sauce was a sight to behold, a testament to the freshness of the avocados and the skill of the chef who had created the recipe.

When the dish was finally complete, I plated the beef tenderloin with a generous dollop of avocado Bernaise sauce on top, garnishing it with a sprinkle of fresh herbs for a touch of elegance. I could hardly wait to take my first bite, the anticipation building with each passing moment.

As I cut into the tender beef, the juices ran out onto the plate, mingling with the creamy sauce to create a symphony of flavors that danced on my taste buds. The richness of the beef paired perfectly with the freshness of the avocado, creating a harmony that was both luxurious and comforting.

I closed my eyes and savored each bite, the memories of my friend in Paris flooding back to me as I experienced the culinary masterpiece he had shared with me. The recipe had not only brought me joy in the act of cooking and eating, but it had also connected me to a world beyond my own, a world of flavors and traditions that transcended borders and boundaries.

As I finished the last bite of beef tenderloin with avocado Bernaise sauce, I felt a sense of fulfillment and gratitude for the gift of cooking that had been passed down to me. I knew that I would continue to seek out new recipes and techniques, eager to expand my culinary horizons and share the joy of good food with others.

And so, with a contented sigh, I put away the parchment paper with the recipe for Beef Tenderloin with Avocado Bernaise Sauce, knowing that it would always hold a special place in my heart and in my kitchen. It was a reminder of the power of food to bring people together, to create memories and moments that would be cherished for years to come. And for that, I was truly grateful.