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
Ingredients
- 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
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