Beef Tenderloin with Fresh Horseradish and Black Pepper Crust

Ingredients

• 1 (3 1/2 pound) beef tenderloin, trimmed of fat
• 1 tablespoon olive oil
• 1 tablespoon Creole Seasoning, also known as "Essence" (recipe follows)
• 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 Emerils Worcestershire Sauce (recipe follows), or store bought
• 2 tablespoons finely chopped fresh parsley leaves
• 1 recipe of Fresh Cranberry Compote (recipe follows)

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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Emeril's Worcestershire Sauce:

• 2 tablespoons olive oil
• 6 cups coarsely chopped onions
• 4 jalapenos, with stems and seeds, chopped
• 2 tablespoons minced garlic
• 2 teaspoons freshly ground pepper
• 4 cans anchovy fillets
• 1/2 teaspoon whole cloves
• 2 tablespoons salt
• 2 whole, medium lemons, skin and pith removed
• 4 cups dark corn syrup
• 2 cups Steen's Pure Cane Syrup
• 2 quarts distilled white vinegar
• 4 cups water
• 3/4 pound fresh horseradish, peeled and grated

Combine the oil, onions and jalapenos in a large stockpot over a high heat. Saute for 2 to 3 minutes or until slightly soft. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish. Bring to a boil. Reduce the heat and simmer, stirring occasionally for about 6 hours or until the mixture barely coats a wooden spoon. Strain. Store in a tightly sealed container in the refrigerator for up to 2 weeks or preserve in hot sterilized jars, following manufacturers instructions.

Fresh Cranberry Compote:

• 6 ounces fresh cranberries, rinsed and picked over
• 1 tablespoon orange zest
• 1/2 cup sugar
• 1 cup water
• Pinch of salt
• Pinch of ground cinnamon
• 1/4 cup plus 1 tablespoon cornstarch
• 1/4 cup fresh orange juice

In a non reactive, non-stick saucepan, over medium, combine the cranberries, zest, 1/2 cup sugar, water, salt, and cinnamon. Bring the mixture to a boil and cook for 10 minutes. Dissolve 1 tablespoon cornstarch in the orange juice. Add the mixture to the cranberries and stir to blend. Simmer another 15 minutes until the mixture is thick. Remove from the heat and cool completely. Cover and refrigerate until chilled.

Yield: 5 cups