Cold Roast Fillet Of Beef With Cracked Pepper Crust

Recipe Ingredients

1 tablespoon	15ml	Black peppercorns - ground coarsely
2 teaspoons	10ml	Dried green peppercorns - ground coarsely
1 teaspoon	5ml	White peppercorns - ground coarsely
1 teaspoon	5ml	Coarse salt
3 lbs	1362g / 48oz	Fillet of beef - (to 3 1/2) - tied, and at
		Room temperature
		Parsley sprigs for garnish - (optional)
		Sour Cream Horseradish Sauce
1 cup	237ml	Sour cream
3 teaspoons	15ml	Horseradish
		Salt - to taste
		Freshly-ground black pepper - to taste
		Paprika - to taste

Recipe Instructions

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.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1A22) - from the TV - FOOD NETWORK

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