BISON CHATEAUBRIAND WITH HORSERADISH SAUCE
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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