Ingredients 1 fillet of beef tenderloin roast (4 to 5 pounds), tied 1 tablespoon pink peppercorns, cracked 1/2 teaspoon coarsely ground black pepper 1/4 teaspoon crushed red-pepper flakes Salt 1 jar (6 ounces) prepared white horseradish 1 cup heavy cream 1/2 cup sour cream 1 teaspoon granulated sugar Nutritional Information 1 serving with sauce: Calories 521 Saturated Fat 14g Total Fat 36g Protein 55g Carbohydrate 3g Fiber 0g Sodium 252mg Cholesterol 190mg

This hearty dish looks beautiful on the plate -- and tastes even better. Makes 8 to 10 servings Preparation time: 20 minutes Marinating time: 2 hours Roasting time: 35 to 45 minutes Standing time: 15 minutes Step 1: At least 2 hours before cooking, rub tenderloin with peppers and 1/2 teaspoon salt. Place on a rack in a roasting pan and cover; refrigerate to marinate. Step 2: Heat oven to 425°F. Insert meat thermometer so that the tip of thermometer is in center of roast. Roast fillet for 35 minutes for rare, or until a meat thermometer reads 130°F; for medium, cook 45 minutes or to 145°F. Step 3: Remove from oven and let stand 15 minutes before slicing. To slice, place roast on a board or warm platter. Cut away strings. Using a fork to hold meat, cut crosswise with a sharp carving knife into 1/2- to 3/4-inch slices. Step 4: To make sauce, drain horseradish in a fine meshed strainer. With the back of a spoon, press down on horseradish pulp to squeeze dry. Discard liquid. In a small bowl, using an electric mixer, beat heavy cream and sour cream until soft peaks form. Fold in horseradish, sugar, and 1/4 teaspoon salt. Pass with sliced meat. Find out more about buying and serving beef tenderloin Another simple sauce: Mustard Butter PHOTO: © Lou Wallach