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Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc., New York, 1997, courtesy Martha Stewart Living Omnimedia, Inc.

• One 3 1/2 pound beef tenderloin, trimmed
• 2 tablespoons olive oil
• 1 tablespoon Emeril's Original Essence
• 1/4 cup Dijon mustard
• 1/2 pound fresh horseradish, peeled and grated (about 1 1/2 cups)
• 1 1/2 teaspoons finely ground black pepper
• 2 tablespoons chopped garlic
• 1 tablespoon coarse salt
• Emeril's Worcestershire Sauce
• Port Wine Reduction

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