Bison Chateaubriand with Horseradish Butter Sauce

Our tender Chateaubriand meets the tangy bite of pure horseradish for an unbelievable flavor combination.

1 - High Plains Bison Chateaubriand
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 Chateaubriand 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 slicing.