One 3 ½ pound beef tenderloin, trimmed
2 tablespoons olive oil
1 tablespoon Emeril's Original Essence
¼ cup Dijon mustard
½ pound fresh horseradish*, peeled and grated (about 1 ½ cups)
1½ teaspoons finely ground black pepper
2 tablespoons chopped garlic
1 tablespoon coarse salt
Worcestershire Sauce
Port Wine Reduction
