Bison Chateaurbriand with Horseradish Butter Sauce
- Prep Time: 20 Minutes
- Cook time: 18 Minutes
- 1 Northstar Bison Whole Tenderloin
- 1 tbsp Vegetable Oil
- 1/2 Stick Unsalted Butter
- 3 1/2 tbsp Drained Bottled Horseradish, Not Creamed
- 1 tsp Worcestershire Sauce
- To Taste Salt
- To Taster 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.