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Easy Elegant Carmen Creek Gourmet Bison Chateaubriand With Horseradish Sauce

This is an elegant meal that creates a beautiful entrée for a special occasion. The creamy horseradish offers a tangy contrast to the mild, slightly sweet taste of the bison.


Recipe Information

  • Prep Time: 5 minutes to assemble sauce
  • Cook Time: 10 minutes total for pan searing and 8 minutes for oven roasting
  • Serves: Four generous servings. Recipe can be doubled.

Nutritional information

Per 100g Pure, Lean Carmen Creek Gourmet Bison Roast (Meat Only)
  • Calories: 150
  • Fat: 2.5g
  • Protein: 22g


  • One 2lb. Carmen Creek Gourmet Bison Chateaubriand (fresh or fully thawed)
  • 1 tbsp. olive oil
  • ½ stick unsalted butter
  • 3 ½ tbsp. drained (not creamed) horseradish
  • 1 tsp. Worcestershire sauce
  • 1 tbsp. each of coarse sea salt and cracked pink and black peppercorns

This recipe also works well with a Carmen Creek Gourmet Bison Sirloin or Tenderloin roast.



  • Preheat oven to 300°F.
  • Rub Chateaubriand with salt and pepper.
  • Heat olive in heavy cast iron pan until medium hot, but not smoking.
  • Sear the roast 5 minutes on each side.
  • Transfer the roast to an uncovered pan and roast for 8 minutes at 300°F to finish.
  • Immediately remove 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.
  • Remove roast from the oven and loosely tent with foil for 10 minutes to let juices settle.
  • Spoon sauce over Chateaubriand before slicing.
  • This recipe will result in a Chateaubriand with medium end cuts and a medium rare center.