Recipe for: Beef tenderloin in rhubarb-red wine sauce, al dente asparagus - photo 1
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Recipe for: Beef tenderloin in rhubarb-red wine sauce, al dente asparagus

Pikantne Main dishes Regional Cuisine of Poland 90 min Medium 6 wyświetleń ~80.52 PLN * - (0)
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Description

Delicate beef tenderloin served with a thick, slightly tangy rhubarb-red wine sauce and fresh al dente asparagus. A dish inspired by the simplicity of Masuria and spring flavors – rhubarb and sorrel bring a fresh acidity that contrasts with the meaty sweetness of the tenderloin. This elegant composition is perfect for a family dinner or a special occasion; it pairs wonderfully with young potatoes in their skins, roasted buckwheat, or a delicate puree. Visually, the dish features a glossy deep red sauce, pink meat interior, and green asparagus creating a contrast of colors.

Ingredients Used

Ingredients (15)

Servings:
4
  • Beef tenderloin 600 g
  • Asparagus 400 g
  • Rhubarb 300 g
  • Red wine 250 ml
  • Beef broth 300 ml
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Butter 50 g
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • Thyme 4 g
  • ✨ Opcjonalne
  • Sugar 20 g
  • Sorrel 30 g
  • 18% cream 60 ml
💰 Szacowany koszt dania: ~80.52 PLN (20.13 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Meat preparation

1

Take the beef tenderloin out of the fridge 25-30 minutes before frying to reach room temperature. This will ensure the meat cooks evenly and doesn't shrink excessively.

Ingredients: Beef tenderloin
Use a cutting board and knife; let the meat come to room temperature for about 30 minutes. If you have a kitchen thermometer, that's great - but it's not necessary.
2

Pat the tenderloin dry with a paper towel. Evenly sprinkle 2 g of salt and 1 pinch of pepper on each side. If the tenderloin is 2-3 cm thick, let the seasoned meat rest for 5 minutes before frying, so the salt can slightly penetrate.

Ingredients: Beef tenderloin, Salt, Black pepper
Use paper towels and a flat tray. Do not salt too early (more than 20-30 minutes), as the meat may release too much juice.
3

Heat a large skillet (preferably steel or cast iron) over high heat. Add a tablespoon of canola oil (15 g). When the oil is very hot and starts to lightly smoke, place the tenderloin in the skillet and sear for 2-3 minutes on each side until the surface is nicely browned. In the last minute, add 30 g of butter, tilt the skillet, and spoon the melted butter over the meat, which will give it shine and flavor.

Ingredients: Beef tenderloin, Rapeseed oil, Butter
Use a pan with a diameter of 26-28 cm. If you don't have a cast iron one, a well-heated steel pan will work too. Don't move the meat too often — let a caramelized crust form.
4

Transfer the browned tenderloin to a cutting board, loosely cover it with aluminum foil, and let it rest for 10 minutes. The inside of the tenderloin will reach the perfect doneness during the resting period; for medium doneness, aim for an internal temperature of 52-55°C before resting.

Ingredients: Beef tenderloin
Use a thermometer if you want accuracy. Resting the meat is key — the juices distribute evenly and the meat will be juicy.

Rhubarb-Wine Sauce

5

Prepare the sauce ingredients: peel and chop the onion (150 g) into small cubes. Peel the lower parts of the rhubarb if necessary and cut the stalks into 1 cm pieces (300 g). Chop the garlic (10 g) or press it through a garlic press.

Ingredients: Onion, Rhubarb, Garlic
Use a cutting board and a sharp knife. If the rhubarb stalks are thin, do not peel them, just wash them.
6

In the same pan, after removing the meat, reduce the heat to medium-high and add 20 g of butter. Add the chopped onion and sauté for 3-4 minutes until the onion becomes translucent and soft, but does not brown.

Ingredients: Butter, Onion
Use the same pan to take advantage of the flavorful browned bits (deglaze). A wooden spoon will help scrape the bits from the bottom of the pan.
7

Add garlic (10 g) and sauté for another 30 seconds until you can smell the garlic aroma — be careful not to burn it, as it will become bitter.

Ingredients: Garlic
Garlic burns quickly; stir constantly and remove from heat if it starts to darken.
8

Add the chopped rhubarb (300 g) and optionally 20 g of sugar if you want to soften the acidity. Sauté for 4-5 minutes over medium heat until the rhubarb starts to break down and release its juice — stir every 1-2 minutes.

Ingredients: Rhubarb, Sugar
Additionally, you can add sugar to balance the flavor; if you prefer more sour notes, skip the sugar.
9

Increase the heat, pour in the red wine (250 ml) and vigorously scrape the browned bits from the bottom of the pan with a wooden spoon. Cook for 2-3 minutes until the alcohol partially evaporates and the liquid slightly reduces.

Ingredients: Red wine
Be careful of alcohol steam and open flames. Deglazing is a key step: this way you collect concentrated flavors from the bottom of the pan.
10

Pour in the beef broth (300 ml), add thyme (4 g) and cook over medium heat for 8-10 minutes, until the volume of the sauce reduces by about half and thickens. Taste and season with salt (to taste) and pepper.

Ingredients: Beef broth, Thyme, Salt, Black pepper
Cook over medium heat to allow the sauce to reduce evenly. A properly reduced sauce will be thicker, shiny, and coat the spoon.
11

If you want a creamier sauce, remove the pan from the heat and add 60 g of 18% cream (optional). Stir vigorously to combine. You can also strain the sauce through a fine sieve for a smooth consistency. Taste and adjust the seasoning.

Ingredients: 18% cream, Rhubarb
When adding the cream, remove the pan from the heat to prevent it from curdling. Additionally, you can strain the sauce through a sieve to remove pieces of rhubarb and onion if you prefer a smooth texture.

Asparagus

12

Prepare the asparagus: snap off the tough ends (press with your fingers where the stem will naturally break) and, if they are thick, peel the lower third with a vegetable peeler.

Ingredients: asparagus
Use your hands to snap off the ends - you will find a natural breaking point. Peeling mainly applies to the thicker stems.
13

In a large pot, bring plenty of salted water to a boil (about 2-3% salt). Add the asparagus and blanch for 2-3 minutes (2 minutes for thinner ones, 3 minutes for thicker ones) — they should be firm al dente. Drain and immediately transfer to a plate or cold water only if you want to stop the cooking process.

Ingredients: asparagus, Salt
Check for al dente by piercing one strand with a fork - it should be firm, not soft. A wide pot lid and tight straining are best.
14

After draining, transfer the asparagus to a pan with 20 g of butter and sauté for 1 minute to give them a glossy surface and a slightly buttery flavor. Drizzle with a bit of the wine juice left in the pan, if desired.

Ingredients: asparagus, Butter
Sauté briefly over medium heat to avoid overcooking the asparagus. Use a pan with a diameter of 24-28 cm.

Assembly and serving

15

Slice the tenderloin across the grain into 1.5-2 cm thick pieces. Arrange the slices on a warm plate and generously drizzle with rhubarb-wine sauce. Place asparagus alongside. Optionally, sprinkle chopped sorrel (30 g) on top for a fresh, lemony touch.

Ingredients: Beef tenderloin, asparagus, Rhubarb, sorrel
When cutting the meat, hold the sharp knife at a right angle to the meat fibers. Additionally, you can add sorrel for a pleasant acidity and decoration.

Fun Fact

💡

Rhubarb was valued in ancient times as a medicine and only later gained popularity as a culinary ingredient. In Masurian farms, sour ingredients like rhubarb or sorrel were added to balance the rich flavors of meat dishes.

Best for

wyjątkowa kolacja wiosenny obiad rodzinny spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the tenderloin immediately after slicing, while the meat is still warm. Young potatoes in their skins or roasted buckwheat go well with it. Add a tablespoon of 18% cream to the sauce just before serving if you prefer a milder taste. When serving for guests, slice the meat before pouring the sauce so that everyone can see the pink center.

🥡 Storage

Store the sauce separately in an airtight container for up to 3 days in the refrigerator. The tenderloin can be stored cut for up to 2 days, but the best flavor is fresh. To reheat the meat, use an oven set to 100-120°C and heat for 5-8 minutes until the desired temperature is reached, to avoid drying it out.

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