BISON CHATEAURBRIAND with HORSERADISH BUTTER SAUCE
Our tender Chateaubriand meets the tangy bite of pure horseradish for an unbelievable flavor combination.
1 - Northstar Bison whole tenderloin
1 tablespoon vegetable oil
1/2 stick unsalted butter
3 1/2 tablespoons drained bottled horseradish, not creamed
1 teaspoon Worcestershire sauce
Salt
Pepper
Preheat oven to 300ºF.
Pat tenderloin dry and season with salt and pepper. Heat oil in a large well-seasoned cast-iron skillet over moderately high heat until hot, but not smoking. Cook 5 minutes on each side for medium-rare.
Transfer meat to roasting pan and place in preheated oven to finish cooking for 8 minutes.
After removing skillet from heat immediately add butter and horseradish, stirring and scraping up any brown bits. Stir in Worcestershire sauce and spoon butter sauce over Chateaubriand before serving.