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Cold Roast Fillet Of Beef With Cracked Pepper Crust

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Ingredients

  • SOUR CREAM HORSERADISH SAUCE:
  • 1 tablespoon black peppercorns ground coarsely
  • 2 teaspoons dried green peppercorns ground coarsely
  • 1 teaspoon white peppercorns ground coarsely
  • 1 teaspoon coarse salt
  • 3 pounds fillet of beef - (to 3 1/2) tied, and at
  • room temperature
  • Parsley sprigs for garnish (optional)
  • 1 cup sour cream
  • 3 teaspoons horseradish
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Paprika to taste

Details

Servings 8

Preparation

Step 1

Preheat the oven to 500 degrees.

In a small bowl, combine the black pepper, the green pepper, the white pepper and the salt. Rub the meat with the pepper-salt mixture. Sear meat in hot skillet until browned all over. If tenderloin is too large for skillet cut meat in half.

In an oiled roasting pan, roast the fillet in the middle of the oven for 20 to 25 minutes, or until a meat thermometer registers 130 degrees for medium-rare meat, and let it cool to room temperature.

The fillet may be roasted 2 days in advance and kept wrapped and chilled. Slice the fillet crosswise, arrange it on a cutting board or platter, and garnish it with the parsley. Serve the beef with the Sour Cream Horseradish Sauce.

Sour Cream Horseradish Sauce: Combine all ingredients. Chill. (Makes approximately 1 cup)

This recipe yields 8 servings.

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