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Bison Chateaubriand with Horseradish Butter Sauce
Source: High Plains Bison
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Yield:  Makes 4 servings (serving size = 9 ounces)
Our tender Chateaubriand meets the tangy bite of pure horseradish for an unbelievable flavor combination. - Chef Forrest
RECIPE INGREDIENTS
1 High Plains Bison Chateaubriand
Salt and pepper to taste
1 tablespoon vegetable oil
1/2 stick unsalted butter
3 1/2 tablespoons horseradish, drained (not creamed)
1 teaspoon Worcestershire sauce
Bison Chateaubriand with Horseradish Butter Sauce Recipe at Cooking.com
DIRECTIONS
Preheat oven to 300 degrees F.
Pat Chateaubriand dry and season with salt and pepper.
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.
Transfer meat to roasting pan and place in preheated 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.
Recipe reprinted by permission of High Plains Bison. All rights reserved.
Date Added: 10/21/2009
Nutrition Facts per Serving
Yield: Yield:  Makes 4 servings (serving size = 9 ounces)
Calories: 460
Fat. Total: 20g
Fiber: 1g
Carbohydrates, Total: 2g
Sodium: 150mg
% Cal. from Fat: 39%
Cholesterol: 215mg
Protein: 65g
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