Bison Chateaubriand With Horseradish Sauce Recipes

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BISON CHATEAUBRIAND WITH HORSERADISH SAUCE



Bison Chateaubriand with Horseradish Sauce image

Provided by Food Network

Categories     main-dish

Time 23m

Yield 4 Servings

Number Of Ingredients 6

One 2 lb. Bison Chateaubriand (fresh or fully thawed)* (See Cook's Note)
1 tbsp. olive oil
½ stick unsalted butter
3½ tbsp. drained (not creamed) horseradish
1 tsp. Worcestershire sauce
1 tbsp. each of coarse sea salt and cracked pink and black peppercorns

Steps:

  • Preheat oven to 300°F.
  • Rub Chateaubriand with salt and pepper.
  • Heat olive in heavy cast iron pan until medium hot, but not smoking.
  • Sear the roast 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.

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