Marinated Tenderloin and Avocado on Baguette Toasts
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
Total TimePrep: 20 min. Cook: 15 min. + marinating
- 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 over medium heat until hot. Place steaks in skillet; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 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.
Nutrition Facts1 serving: 432 calories, 26g fat (5g saturated fat), 49mg cholesterol, 817mg sodium, 22g carbohydrate (1g sugars, 3g fiber), 29g protein.
Originally published as Tenderloin Supreme sandwiches-Beef in tasteofhome.com
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