| Total: | 23 min |
| Prep: | 5 min |
| Cook: | 18 min |
| Yield: | 4 Servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 390 |
| Total Fat | 19 g |
| Saturated Fat | 9 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 49 g |
| Cholesterol | 171 mg |
| Sodium | 194 mg |