Recipe - Beef Tenderloin With Fresh Horseradish And Black Pepper C

1 Beef tenderloin; trimmed of
fat (3
; One half pound)
1 tablespoon Olive oil
1 tablespoon Creole Seasoning
2 tablespoon Dijon mustard
One half pound Fresh horseradish; peeled
and grated
; (about 1 One half cups)
One half teaspoon Finely ground black pepper
2 teaspoon Chopped garlic
One half teaspoon Salt
2 cup Emeril's Worcestershire
Sauce; or store bought
2 tablespoon Finely chopped fresh parsley
leaves
1 Recipe Fresh Cranberry
Compote; (recipe follows)

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, 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.

Yield: 10