Our tender Chateaubriand meets the tangy bite of pure horseradish for an unbelievable flavor combination.

• 1 Bison Chateaubriand, 2 lbs.
• 1 Tbs. vegetable oil
• 1/4 cup unsalted butter
• 3-1/2 Tbs. prepared horseradish, not cream
• 1 tsp. Worcestershire sauce
• 1 tsp. salt
• 1 tsp. black pepper

Created by: Chef Forrest D. Waldo, II C.E.C.

Preheat oven to 300°F. Pat Chateaubriand dry and season with salt and pepper. Heat oil in a large well-seasoned cast-iron skillet over moderately high heat until hot, but not smoking. Cook 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.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 513, fat 25.5g, 46% calories from fat, cholesterol 246mg, protein 65.7g, carbohydrates 1.9g, fiber 0.5g, sugar 1.0g, sodium 289mg, diet points 12.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 9.7, Fat: 2.9, Sugar: 0.1, Very lean meat protein: 0.0

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