Buffalo Bill's Bison Tenderloin with Horseradish Brandy Sauce - Cowboy Kent Rollins
Servings 4 to 6
Ingredients
Brandy Horseradish Sauce
- 2 tablespoons creamy Horseradish or to taste
- 4 garlic cloves minced
- 1/2 cup heavy cream
- 1 tablespoons Worcestershire Sauce
- 2 tablespoons Brandy
- 1/2 tablespoon coarse ground black pepper
Bison Tenderloin
- 2 to 3 pound Bison Tenderloin
- 6 tablespoons melted butter divided
- 3 tablespoons Kent’s Original seasoning or your favorite all seasoning blend
- 1 tablespoon coarse ground black pepper
- 2 cups beef broth
Instructions
- Preheat the oven to 325 degrees F.
- Prepare the sauce: In a small bowl, whisk together all the sauce ingredients. Cover and place in the refrigerator, until ready to use.
- Pour 3 tablespoons of melted butter over the tenderloin and rub it in on all sides. Generously season with the Original seasoning, or your preference. Finish with a light coating of the coarse pepper. Let rest about 30 minutes on the counter, to warm slightly.
- In a deep Dutch Oven, or foil pan, add the remaining 3 tablespoons butter and beef broth. Lay the tenderloin in the pan. The broth should just reach slightly up the tenderloin. Add more broth, if needed.
- Cover and bake for about 30 minutes, or until the internal temperature of the tenderloin reaches 110 degrees F. *Note: this method can also be done outside in a Dutch oven, please see video for instructions.
- Remove the tenderloin from the pan and place on a hot grill for about 2 to 3 minutes per side, or until the internal temperature reaches about 125 degrees F. Remove and let rest for a few minutes.
- Cut into about 1 ½ -inch steaks, drizzle with the leftover juices from cooking and Horseradish sauce. Serve.
- Alternately, you can use the steak searing method:
- After letting the tenderloin rest after seasoning, cut out about 1 ½-inch steaks from the loin.
- Melt 3 tablespoons of butter and 2 tablespoons of olive oil in a cast iron skillet over medium- high heat.
- Add the steaks to the skillet and cook for about 2 minutes per side, then roll around the edges until the steaks get a good sear and reaches about 125 degrees F. Remove and let rest.
- Meanwhile, return to the hot skillet and add the Horseradish sauce, stir to deglaze and mix well. Serve with the steaks.