Beef Tenderloin Steaks with Horseradish, Rhubarb & Red Wine

The roasted rhubarb would also be spectacular with pork


3 TBSP whole grain Dijon mustard

2 TBSP cream-style prepared horseradish (or more if you prefer a bit more kick)

1 1/2 pounds slender fresh rhubarb, stalks trimmed and cut crosswise into 3-inch long pieces. Halve any pieces length-wise that are thicker than 3/4 inch

1/2 cup dry red wine (such as Pinot Noir)

1/2 cup of sugar

2 to 4 individual filet mignon steaks


Make the sauce: mix mustard and horseradish in a small bowl and set aside.

Preheat oven to 375 degrees. Arrange rhubarb pieces in a single layer in a 13x9x2-inch metal baking pan. Pour wine over rhubarb then sprinkle with sugar. Roast rhubarb in the oven until pieces are tender but still intact — about 5 to 8 minutes. Watch carefully or you will end up with pink mush. When done, use a slotted spoon to transfer rhubarb to plates, dividing equally. Pour juices from rhubarb baking pan into small sauce pan and boil until slightly thickened, about 3 minutes. Pour syrup over rhubarb on each plate.

Meanwhile, rub steaks with olive oil and sprinkle with salt and pepper. Cook them as you wish – grill, sear in a cast iron skillet, etc.

Slice steak crosswise and arrange over rhubarb slices on each plate. Spoon mustard sauce over beef and serve.

Recipe adapted from Bon Appetit Magazine


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