Beef and Pasta Salad With Creamy Horseradish

1 Tbs. plus 1 tsp. olive oil
1 lb. piece beef eye-fillet, excess fat trimmed
3-1/4 cups farfel or other pasta
7 ounces snow peas
1/3 cup French dressing
1 tsp. horseradish cream
1 Tbs. plus 1 tsp. mayonnaise
1 Tbs. plus 1 tsp. light sour cream
2-3/4 Tbs. fresh chives, chopped
1 red bell pepper, sliced
9 ounces cherry tomatoes

Preheat oven to 350°F. Heat oil in a heavy flameproof casserole over medium high heat. Add beef and brown 3-4 minutes, turning until browned on all sides. Transfer to oven and bake about 25 minutes or until medium rare. Cool and cut beef into cubes. Cook pasta in a large pan of boiling water 8-10 minutes, or until al dente. Drain, rinse under cold water and drain again. Place peas in a steamer basket over boiling water. Steam 5-6 minutes or until bright green and tender. Drain. Combine next 5 ingredients in a jar with a tight fitting lid and shake well. Combine beef cubes with pasta, bell pepper, tomatoes, peas and creamy horseradish in a bowl. Toss gently.