Beef Tenderloin with Rhubarb and Red Wine - Serves 6 (Jill Dupleix)
- 3 tablespoons whole grain Dijon mustard
- 2 tablespoons prepared cream-style white horseradish
- 80-100gm 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 x 1.1kg - 1.3kg beef tenderloin roast
- Olive oil
- Fresh Italian parsley sprigs (for garnish)
Step 2.
Preheat oven to 425°F. Arrange rhubarb pieces in single layer in 13x9x2-inch metal baking pan. Pour wine over rhubarb, then sprinkle sugar over; set aside. Place roast on small rimmed baking sheet. Rub roast all over with oil; sprinkle generously with salt and freshly ground black pepper. Roast beef 20 minutes. Reduce oven temperature to 375°F. Place rhubarb in oven alongside beef. Roast until rhubarb is tender but still intact and instant-read thermometer inserted into thickest part of beef registers 125°F for medium-rare, 12 to 15 minutes for rhubarb and 15 to 20 minutes longer for beef. Remove rhubarb and beef from oven. Using slotted spoon, carefully transfer rhubarb to plates, dividing equally. Pour juices from rhubarb baking pan into small saucepan and boil until slightly thickened, about 3 minutes; pour syrup over rhubarb on each plate. Transfer beef to cutting board; cut crosswise into 3⁄4-inch-thick slices and arrange beef slices atop rhubarb on each plate. Spoon mustard sauce over beef. Garnish with parsley sprigs.