ELEGANT BISON CHATEAUBRIAND

This easy-yet-elegant meal creates a beautiful entree for a special occasion. The creamy horseradish offers a tangy contrast to the mild, slightly sweet taste of the bison.

• 2 lb bison Chateaubriand, Sirloin, or Tenderloin Roast (fresh or fully thawed)

• 1 tbsp olive oil

• 1/2 stick of unsalted butter

• 3 1/2 tbsp drained (not creamed) horseradish

• 1 tsp Worcestershire sauce

• 1 tbsp coarse sea salt

• 1 tbsp cracked pink peppercorns

• 1 tbsp cracked black peppercorns

1. Preheat oven to 300°F.

2. Rub chateaubriand with salt and pepper.

3. Heat olive oil in a heavy cast iron pan until medium hot but not smoking.

4. Sear the roast for 5 minutes on each side.

5. Transfer the roast to an uncovered pan, and roast for 8 minutes at 300°F to finish.

6. Immediately remove the 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.

7. Remove roast from the oven, and loosely tent with foil for 10 minutes to let juices settle.

8. Spoon sauce over chateaubriand before slicing.

9. This recipe will result in a chateaubriand with medium end cuts and a medium rare center.