Recipe Beef Tenderloin with Rhubarb and Red Wine

Serves 6

INGRÉDIENTS

3 tablespoons whole-grain Dijon mustard
2 tablespoons prepared creamed white horseradish
3/4 pound thin stalks of fresh rhubarb, 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)

PRÉPARATION

Mix mustard and horseradish in a small bowl for the sauce. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
Preheat oven to 425°F.
Arrange rhubarb pieces in a single layer in a 13 x 9 x 2-inch metal baking pan. Pour wine over rhubarb, then sprinkle with sugar; set aside. Place roast on a 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 next to beef.
Roast until the rhubarb is tender but still intact and an instant-read thermometer inserted into the thickest part of the beef registers 125°F for medium-rare, 12 to 15 minutes for the rhubarb, and 15 to 20 minutes longer for the beef.
Remove the rhubarb and beef from the oven.
Using a slotted spoon, carefully transfer the rhubarb to plates, dividing it evenly. Pour the juices from the rhubarb pan into a small saucepan and boil until slightly thickened, about 3 minutes; pour the syrup over the rhubarb on each plate.
Transfer the beef to a cutting board; cut crosswise into 3/4-inch-thick slices and arrange the beef slices on top of the rhubarb on each plate.
Pour the mustard sauce over the beef. Garnish with parsley sprigs.