Buffalo Tenderloin with Fresh Horseradish and Black Pepper Crust (Entree)

3 ½ lb Whole buffalo tenderloin, trimmed of silver skin
1 t Olive oil
1 T Creole Seasoning
2 T Dijon Mustard
½ lb Fresh horseradish, peeled and grated (approx 1 ½ cups)
½ t Ground black pepper
2 t Chopped garlic
½ t Sea salt
2 T Worcestershire Sauce
2 T Finely chopped fresh parsley (for garnish)

Preheat the grill. Combine the horseradish, black pepper, garlic and salt in a small mixing bowl and set aside. Rub the buffalo tenderloin with the oil and Creole seasoning. Sear the tenderloin on the grill over high heat, about 2 minutes per side. Remove from grill. Rub the top and sides of the meat with the mustard. Use your hands to press the horseradish mixture evenly over the mustard on the top and sides of the tenderloin. Place back on the grill. Turning approx. every 5 minutes, cook until medium – thermometer should read 150 degrees from the thickest part of the tenderloin. Remove from the grill and rest for 5 minutes before slicing. Drizzle the buffalo with Worcestershire sauce and serve with Cranberry Compote.