Roasted Beef with Avocado

Instructions

1. 1

   Pat the beef tenderloin dry and season generously all over with salt and pepper. Let it rest at room temperature for 15 minutes before cooking.

   Tip: Room temperature beef cooks more evenly and develops a better crust.

2. 2

   Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat until smoking. Sear the beef for 3-4 minutes per side until deeply browned.

   Tip: Don't move the beef while searing to develop a caramelized crust.

3. 3

   Transfer the skillet to a preheated 400°F oven and roast for 15-20 minutes until the internal temperature reaches 135°F for medium-rare. Remove and rest for 8 minutes before slicing.

   Tip: Use a meat thermometer for perfectly cooked beef every time.

4. 4

   While the beef roasts, halve the avocados and scoop the flesh into a bowl. Mash gently with minced garlic, 2 tablespoons of lime juice, half the cilantro, and a pinch of salt until you reach a chunky spread consistency.

   Tip: Add avocado mousse just before serving to prevent browning.

5. 5

   Whisk together the remaining olive oil, Dijon mustard, remaining lime juice, and minced shallots in a small bowl to create the vinaigrette.

   Tip: Let the vinaigrette sit for 2 minutes so the shallots soften slightly.

6. 6

   Slice the rested beef against the grain into ½-inch thick slices and arrange on serving plates.

   Tip: Slicing against the grain makes the beef more tender.

7. 7

   Spoon the avocado mousse over each slice of beef and drizzle with the shallot vinaigrette.

   Tip: Warm plates slightly so the avocado maintains its creamy texture.

8. 8

   Garnish with grapefruit segments, microgreens, and remaining fresh cilantro. Serve immediately with any remaining vinaigrette on the side.