Name: Beef Tenderloin with Rhubarb and Red Wine
Cook time: 1 minutes
Yield: 6 Servings
Ingredients: 3 tablespoons whole grain Dijon mustard; 2 tablespoons prepared cream-style white horseradish; 1 3/4 pounds slender fresh rhubarb stalks, trimmed, cut crosswise into 3-inch-long pieces, pieces halved lengthwise if thicker than 3/4 inch; 1/2 cup dry red wine (such as Pinot Noir); 1/2 cup sugar; 1 2 1/4- to 2 1/3-pound beef tenderloin roast; Olive oil; Fresh Italian parsley sprigs (for garnish)

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Rosy pink slices of beef tenderloin next to silky stalks of braised rhubarb on a plate.

Photo by Nigel Cox

Recipe notes

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