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.