Bison Chateaubriand with Horseradish Butter Sauce

This is a great butter sauce for Chateaubriand. The Bison should be cooked rare to medium-rare for maximum flavor and juiciness.

1-High Plains Chateaubriand
1 tablespoon vegetable oil
1/2 stick unsalted butter
3 1/2 tablespoons drained bottled horseradish, not creamed
1 teaspoon Worcestershire sauce


Pat Chateaubriand dry and season with salt and pepper. Heat oil in a well-seasoned large cast-iron skillet over moderately high heat until hot but not smoking, and then cook 5 minutes on each side for medium-rare. Transfer meat to roasting pan and place in a 300 F pre-heated 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. The flavor is unbelievable!!

This is my first post so i thought I would show a very easy and great tasting way to enjoy Bison. Just follow the recipe and you will be amazed at how easy and great tasting cooking with Bison can be................Chef Forrest