Beef and Pasta Salad with Creamy Horseradish

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.