Number of servings : 8 to 10
Prep time: 20 minutes + 2 hours marinating
Cooking time: 35 to 45 minutes + 15 minutes, standing time
Type of meal : | Main Courses | Main Courses
Special diet :
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
1 jar (6 ounces) prepared white horseradish
1 cup heavy cream
1/2 cup sour cream
1 teaspoon granulated sugar
- 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.
- 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.
- 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.
- 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.