Elegant Bison Chateaubriand
Elegant Bison Chateaubriand with Horseradish Sauce
This easy-yet-elegant meal creates a beautiful entree for a special occasion. The creamy horseradish offers a tangy contrast to the mild, slightly sweet taste of the bison.
- 2 lb bison Chateaubriand, Sirloin, or Tenderloin Roast (fresh or fully thawed)
- 1 tbsp olive oil
- 1/2 stick unsalted butter
- 3 1/2 tbsp drained (not creamed) horseradish
- 1 tsp Worcestershire sauce
- 1 tbsp coarse sea salt
- 1 tbsp cracked pink peppercorns
- 1 tbsp cracked black peppercorns
- Preheat oven to 300°F.
- Rub chateaubriand with salt and pepper.
- Heat olive oil in a heavy cast iron pan until medium hot, but not smoking.
- Sear the roast for 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.
