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Grilled Tenderloin with Avocado Burre Blanc

2 lb. Beef Tenderloin Tips, thawed
1 cup dry white wine
1/2 cup white wine vinegar
1 shallot, minced
1 stick cold, unsalted butter, cut into small pieces
1/2 ripe avocado
Directions: Season Beef Tenderloin Tips with salt and pepper. Grill tips to desired degree of doneness. Place vinegar, wine, and shallot in a small sauce pan and reduce over high flame until only 1/4 cup of liquid remains, remove from flame. Strain out the shallot and dispose. Return the liquid to the pan and add the cold butter a piece or two at a time and whisk to melt evenly. Using a fork or food processor, mash the avocado into a smooth paste. Then, add the avocado to the sauce and stir to create a smooth and creamy sauce. If the sauce is too thick thin with a little white wine. Strain out any lumps and serve with grilled tenderloin.
Servings: 4
Source: KC Steak Company

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