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Beef Tenderloin with Rhubarb and Red Wine

Beef Tenderloin with Rhubarb and Red Wine Recipe

  • 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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