Beef Tenderloin with Fresh Horseradish and Black Pepper Crust

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)

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

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

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

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