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Marinated Tenderloin and Avocado on Baguette Toasts

Total Time

Prep: 20 min. Cook: 15 min. + marinating


2 servings

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
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  • 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


  1. Heat a large nonstick skillet over medium heat until hot. Place steaks in skillet; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-7 minutes per side. Let stand for 10 minutes; cut into thin slices.
  2. In a small bowl, combine oils, vinegar, salt and mustard. Add onion and steak; turn to coat. Refrigerate overnight.
  3. Drain beef, discarding marinade. Layer toasts with beef, onion and avocado; sprinkle with parsley.

Nutrition Facts

1 serving: 432 calories, 26g fat (5g saturated fat), 49mg cholesterol, 817mg sodium, 22g carbohydrate (1g sugars, 3g fiber), 29g protein.

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