Ingredients
1 (3 1/2 pound) beef tenderloin, trimmed of fat
1 tablespoon olive oil
1 tablespoon Creole Seasoning, also known as "Essence" (look in specialty section)
2 tablespoons Dijon mustard
1/2 pound fresh horseradish, peeled and grated (about 1 1/2 cups)
1/2 teaspoon finely ground black pepper
2 teaspoons chopped garlic
1/2 teaspoons salt
2 cups Emeril's Worcestershire Sauce (look in specialty section), or store bought
2 tablespoons finely chopped fresh parsley leaves
1 recipe of Fresh Cranberry Compote (look in specialty section)

Directions
Preheat the oven to 400 degrees F. Rub the tenderloin with the oil and Creole Seasoning. Heat a saute pan large enough to hold the tenderloin over high heat until the pan is very hot, about 2 minutes. Sear the meat until evenly browned on all sides, about 2 minutes per side. Remove from the heat. Line a shallow baking pan fitted with a wire rack with aluminum foil. Place the tenderloin on the rack. Rub the top and sides of the meat with the mustard. Combine the horseradish, black pepper, garlic and salt in a small mixing bowl. Using your hands, press the horseradish mixture evenly over the mustard on the top and sides of the tenderloin. Roast the tenderloin for about 30 minutes for rare. And about 35 minutes for medium rare. Remove from the oven and rest for 5 minutes before slicing. Drizzle the beef with Worcestershire sauce and serve with Cranberry Compote.