One 2 lb. Bison Chateaubriand (fresh or fully thawed)* (See Cook's Note)
1 tbsp. olive oil
½ stick unsalted butter
3½ 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 Bison Sirloin or Tenderloin roast.