Chateaubriand with Horseradish Butter Sauce

The meal to be remembered!!!

Servings: Varies from size of Tenderloin

Prep Time: 20 Minutes

Cook Time: 18 Minutes


  • 1 Northstar Bison, Elk, or Beef Whole Tenderloin
  • 1 tbsp Avacado Oil or Virgin Olive Oil
  • 2 oz Unsalted Raw Butter
  • 3 1/2 tbsp Drained Bottled Horseradish, Not Creamed
  • 1 tsp Worcestershire Sauce
  • To Taste Salt
  • To Taster Pepper


Preheat oven to 300ºF. Pat tenderloin 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 serving.


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