Chilled Tenderloin w/ Horseradish Cucumber Sauce (w/ side of Butternut Squash & Fresh Berries)

Here was last night's dinner...it took a fantastic steak and brought in a new and delightful taste...

INGREDIENTS - makes 8 servings
a 3-3 1/2 pound beef tenderloin, at room temperature
salt & freshly ground pepper
Garnish: fresh parslet sprig

Horseradish Cucumber Sauce:
1 cucumber, peeled, seeded, and finely diced (about 3/4 cup)
3/4 cup sour cream
3 tablespoons drained prepared horseradish
1 teaspoon white whine vinegar
2 teaspoons minced, stemmed fresh tarragon
salt & freshly ground pepper

DIRECTIONS
Preheat oven to 500 degrees. Grease roasting pan. Season beef with salt and pepper to taste and place in prepared pan. Roast, in middle of oven, 25-30 minutes, or until meat thermometer registers 135-140 degrees for medium-rare or to desired degree of doneness. Remove from oven and cool to room temperature. Slice crosswise into 1/2-inch slices. Arrange slices on platter and garnish with parsley sprigs. (May prepare up to 2 days in advance. Wrap tightly in foil and chill).

Horseradish Cucumber Sauce
In medium bowl, combine cucumber, sour cream, horseradish, vinegar, tarragon, and salt and pepper to taste. Cover and chill 2 hours or up to 24 hours. Transfer to serving dish.

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Butternut Squash - 6 servings
2 pounds of butternut squash
salt
1/4 cup packed brown sugar
2 tablespoons butter

Halve the squash lengthwise; remove seeds. Place in baking dish, cut side down; add 1 inch of water. Bake in over at 350 degrees for 35-45 minutes or until fork-tender; drain; cool slightly. With spoon, scoop out pulp into large bowl; with mixer at low speed, beat squash with salt and remaining ingredients until smooth.