Bison Chateaubriand With Horseradish Sauce
A thick cut from the tenderloin, seared on your stove top and finished in the oven, then topped with a buttery horseradish sauce. And elegant, hearty roast for the center of any table.
- Prep Time:
- 7 Minutes
- Cook Time:
- 13 Minutes
- One 2lb. bison chateaubriand (fresh or fully thawed)
- 1 tbsp. olive oil
- ½ stick unsalted butter
- 3 ½ tbsp. drained (not creamed) horseradish
- 1 tsp. Worcestershire sauce
- 1 tbsp. each of coarse sea salt and cracked pink and black peppercorns
- This recipe also works well with a Bison Sirloin or Tenderloin Roast.
- Preheat oven to 300°F.
- Rub chateaubriand with salt and pepper.
- Heat olive oil in heavy cast iron pan until medium hot, but not smoking.
- Sear the roast 5 minutes on each side.
- Transfer the roast to an uncovered pan, and roast for 8 minutes at 300°F to finish.
- Immediately remove stovetop skillet from heat, and add butter and horseradish, stirring and scraping up any brown bits. Stir in Worcestershire sauce, and gently whisk for a smooth consistency. Keep warm, but do not boil.
- Remove roast from the oven, and loosely tent with foil for 10 minutes to let juices settle.
- Spoon sauce over chateaubriand before slicing.
- This recipe will result in a chateaubriand with medium end cuts, and a medium rare center.