Ingredients
- tablespoon olive oil
- (4 pound) trimmed beef tenderloin
- cloves garlic
- /4 (8 ounce) jar Dijon mustard
- ripe avocado, peeled and cubed
- /4 cup steak seasoning
Instructions
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Step 1
I start by preheating the oven to 400°F and lining a roasting pan with foil. Then I heat a large skillet over high heat, add the oil, and let it get shimmering hot. The tenderloin goes in, searing for about 5 minutes, turning to brown all sides. While that’s happening, I blend the garlic, mustard, avocado, and steak seasoning until completely smooth. The seared roast gets a generous coating of this vibrant green mixture. Place it in the prepared pan and roast until it reaches your preferred doneness—about 40 minutes for a perfect medium. Let it rest for 10 minutes before slicing to keep those juices inside. The crust turns beautifully golden, and the aroma fills the kitchen. It’s a foolproof way to impress guests with minimal effort. I always use a meat thermometer to nail the temperature: 135°F for medium-rare is my sweet spot.