BISON CHATEAUBRIAND WITH HORSERADISH BUTTER SAUCE

Tender chateaubriand meets the tangy bite of pure horseradish for a rich, kicky flavor combination.

• 1 bison chateaubriand

• Salt and pepper to taste

• 1 tbsp vegetable oil

• 1/2 stick of unsalted butter

• 3½ tbsp horseradish, drained (not creamed)

• 1 tsp Worcestershire sauce

1. Preheat oven to 300°F.

2. Pat chateaubriand dry, and season with salt and pepper.

3. 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.

4. Transfer meat to roasting pan, and place in preheated oven to finish cooking for 8 minutes.

5. After removing the skillet from heat, immediately add butter and horseradish, stirring and scraping up any brown bits.

6. Stir in Worcestershire sauce, and spoon butter sauce over chateaubriand before slicing.