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