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1
Slice tenderloin tips down center, careful not to cut all the way through.
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2
Pound meat flat with back of knife.
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3
Preheat broiler.
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4
Drain mushrooms, reserving liquid.
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5
Heat 1 tablespoon olive oil in large frying pan over high heat and add garlic.
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6
Cook for 1 minute, to release flavor, then add shallots, chiles and 1/2 sliced onion.
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7
Add 4 ounces sherry, port and 3/8 cup liquid from mushrooms.
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8
Bring marinade to boil.
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9
Lay meat fillets in shallow dish, season with salt and pepper and strain marinade over them, reserving vegetables.
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10
Return vegetables to pan and add beef stock.
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11
Cook on high heat and reduce until syrupy, to about 1/4 cup.
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12
Strain.
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13
Rinse out pan and add 1 tablespoon olive oil and add remaining onion.
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14
Remove fillets from marinade and dry lightly with paper towels.
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15
Add reduced stock, marinade and mushrooms to onions.
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16
Reduce.
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17
Stir in 1/4 cup butter and cream.
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18
Separately combine 1 teaspoon butter with flour.
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19
Add this to sauce to thicken.
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20
Add paprika and bring to a boil.
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21
Add parsley.
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22
Place fillets in broiling pan, brush with remaining olive oil and broil for 4 minutes on each side.
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23
Cut avocado into quarters, peel and place pieces under broiler with tenderloin.
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24
To serve, place pieces of avocado on platter, then top each with a tenderloin tip.
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25
Add remaining sherry to broiler pan, then mix in simmering sauce.
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26
Spoon sauce over meat and avocado pieces.
