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July 18, 2017

Bison Chateaubriand

By culinary@highplainsbison.com

Bison Chateaubriand with Horseradish Butter Sauce

Tender chateaubriand meets the tangy bite of pure horseradish for an rich, kicky flavor combination.

  • 1 bison chateaubriand
  • Salt and pepper to taste
  • 1 tbsp vegetable oil
  • 1/2 stick unsalted butter
  • 3½ tbsp horseradish, drained (not creamed)
  • 1 tsp Worcestershire sauce
  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.

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