Latin-American Beef Tenderloin with Avocado

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Latin-American Beef Tenderloin with Avocado

This is perfect for a dinner party!

I served my Roasted Mushrooms with Spinach and Herbs as a side!  Yummy...


  • 8 garlic cloves, minced
  • 1 jalapeno, seeds removed and minced
  • 2 limes, juiced
  • 1/2 cup red wine vinegar
  • 1 cup olive oil
  • 1 cup finely chopped parsley leaves
  • 1 cup finely chopped cilantro leaves
  • 2 teaspoons kosher salt
  • -----------------------------
  • 1 5-6 pound tenderloin, trimmed
  • Kosher salt and Freshly ground pepper
  • 3-4 tablespoons olive oil
  • 4 avocados, peeled and cubed
  • Limes for juicing


  1. Prepare the Chimichurri:  Combine garlic, jalapeno and lime in a small bowl. Whisk in vinegar and olive oil. Stir in parsley, cilantro and salt. Cover and let sit.

  2. Preheat oven to 450 degrees F.

  3. Season tenderloin with salt and pepper.  In a heavy, ovenproof skillet, heat olive oil over medium-high heat. Sear the tenderloin on all sides until brown.  (not cooking the meat).

    Transfer the pan to the oven and roast for 10 minutes or until cooked medium rare.


  4. Slice avocados, season with a little kosher salt and squeeze lime juice.  

  5. To serve:  Place tenderloin on a board and slice.  Take your platter and add a slice of tenderlion then a slice of avocado, etc.  Drizzle with chimichurri.  Top with fresh parsley and cilantro and serve.

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