Bison Chateaubriand With Horseradish Sauce Recipes
CHâTEAUBRIAND
Provided by Victoria Granof
Categories Roast Valentine's Day Quick & Easy Dinner Beef Tenderloin Red Wine Winter Shallot Cookie Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 450°F.
- 2. In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot but not smoking.
- 3. Season the meat with salt and pepper, then brown it in the pan on all sides.
- 4. Transfer the pan to the oven and roast until the meat's internal temperature reaches 130°F (for rare), 10 to 15 minutes. Remove the pan from the oven.
- 5. Transfer the meat to a cutting board and tent it with foil.
- 6. Pour all but a thin film of fat from the pan.
- 7. Add the shallot and saut it over medium-low heat until golden, 2 to 3 minutes.
- 8. Add the wine and raise the heat to high, scraping up any brown bits from the pan.
- 9. When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter.
- 10. Carve the meat in thick slices and drizzle with the pan sauce.
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