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Bison Chateaubriand with Horseradish Butter Sauce
Our tender Chateaubriand meets the tangy bite of pure horseradish for an unbelievable flavor combination.
- Chef Forrest
- Servings:
- 4
- Serving Size:
- 9.0 oz (254g)
- Prep Time:
- 7 min
- Total Cooking Time:
- 13 min
Ingredients:
- 1 High Plains Bison Chateaubriand
- salt and pepper to taste
- 1 tablespoon vegetable oil
- ½ stick unsalted butter
- 3½ tablespoons horseradish, drained (not creamed)
- 1 teaspoon Worcestershire sauce
Cooking Instructions:
1. Preheat oven to 300°F.2. Pat Chateaubriand dry and season with salt and pepper.
3. Heat oil in a large cast-iron skillet over moderately high heat until hot, but not smoking. Cook for 5 minutes on each side for medium-rare.
4. Transfer meat to roasting pan and place in preheated oven to finish cooking for 8 minutes.
5. After removing skillet from heat immediately add butter and horseradish, stirring and scraping up any brown bits.
6. Stir in Worcestershire sauce and spoon butter sauce over Chateaubriand before slicing.
