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Yield: Makes 4 servings (serving size = 9 ounces)
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| 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 |
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DIRECTIONS
Preheat oven to 300 degrees F.
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Pat Chateaubriand dry and season with salt and pepper.
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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.
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Transfer meat to roasting pan and place in preheated oven to finish cooking for 8 minutes.
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After removing skillet from heat immediately add butter and horseradish, stirring and scraping up any brown bits.
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Stir in Worcestershire sauce and spoon butter sauce over Chateaubriand before slicing.
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Recipe reprinted by permission of High Plains Bison. All rights reserved.
Date Added: 10/21/2009
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: Makes 4 servings (serving size = 9 ounces)
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