There’s never any waste with tenderloin (and leftovers are rare). You can really dress it up by substituting baguette toppings and having fun with it. —Bonnie Hawkins, Elkhorn, Wisconsin
- 2 beef tenderloin steaks (1 inch thick and 4 ounces each)
- 1 tablespoon olive oil
- 1 tablespoon canola oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon Dijon mustard
- 4 slices red onion, separated into rings
- 8 slices French bread baguette (1/2 inch thick), toasted
- 1/2 medium ripe avocado, peeled and sliced
- 1 tablespoon minced fresh parsley
- Heat a large nonstick skillet coated with cooking spray over medium heat until hot. Place steaks in skillet; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°.), about 5-7 minutes per side. Let stand for 10 minutes; cut into thin slices.
- In a small bowl, combine oils, vinegar, salt and mustard. Add onion and steak; turn to coat. Refrigerate overnight.
- Drain beef, discarding marinade. Layer toasts with beef, onion and avocado; sprinkle with parsley. Yield: 2 servings.
Originally published as Marinated Tenderloin and Avocado on Baguette Toasts in TasteofHome.com 2017
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