Beef Tenderloin Roast with Horseradish Cream

Your cooking evolves over time and things you never thought you'd try last year, suddenly become inspiration for dinner tonight.  This one came from and old issue of Food & Wine from August 2010.  I'd never tried beef tenderloin but thought it must be like any other roast and easy to find.  Perusing Central Market I found every cut of meat except the large tenderloin roast this recipe called for.  Central Market has a great meat / seafood department with knowledgeable staff who are willing to cut, skin, de-bone, or recommend a cooking method for anything they sell.  Often they'll ask me what I'm making and give me the best gift - validation!  If you have a great butcher, or a store with an exceptional meat department, ask their advice especially when it comes to possible substitutions.  It turns out that a beef tenderloin roast isn't part of the displayed offerings, but it is one of their standard cuts and they can have it ready for you in just a few minutes.  Be prepared for the sticker shock and only get what you really think you'll eat.  This amount of meat could easily feed 6 - 8 people.

The recipe can't be found online so here are the directions with my own modifications:
Beef Tenderloin Roast
One 2-3 lb. beef tenderloin roast
1/4 cup very coarsely ground black pepper
salt
vegetable oil

Preheat the oven to 350 degrees.  Cut the tenderloin in half crosswise.  Rub each piece generously (sides and ends) with pepper to create a good crust. Season with salt and rub with vegetable oil.  Sear the roasts in a cast iron pan over high head for 8 minutes turning so you sear each side including the cut ends.  Transfer the pan and roasts to the oven and insert a thermometer.  Roast 30-40 min. or until the thermometer reads 120 for rare or 130 for a medium rare roast.  The key to tenderness on this roast is allowing for some good pink in the middle so don't over cook.  Once they've come to desired temperature, remove from the oven and lloosely cover the pan with foil to allow the roasts to rest for 30 min.  Slice in thin rounds.  This roast can be eaten warm but its even better served cold with horseradish cream.

Horseradish Cream
1 cup sour cream
3 tablespoons prepared horseradish
3 tablespoons mayonnaise
a few drops of red wine vinegar to taste
salt to taste