1 lb. beef tenderloin
Salt and pepper to taste
2 avocados, sliced
2 tbsp. lemon juice
1 red onion, sliced
1/2 c. olive oil
1/4 c. vegetable oil
3 tbsp. red wine vinegar
1 tbsp. Dijon mustard

Place the beef on a rack in a baking dish and sprinkle with salt and pepper. Roast at 400 degrees for 15 minutes for medium. Cool and slice thinly on the diagonal. Sprinkle avocados with lemon juice.

On a serving platter, layer the avocados, beef, and onion. In a blender, combine oils, vinegar, and mustard. Pour over salad and sprinkle with parsley. Cover and refrigerate 4 hours. Serve cold.