24 Hour Dry Rub Bison Tenderloin with Horseradish Sauce

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24 Hour Dry Rub Bison Tenderloin with Horseradish Sauce

Serves
6-8 Servings

Prep time
24 hours

Cook time
30 Minutes

Method
Roast

Looking for the perfect holiday meal for your festive gathering? This recipe for roasted Whole Bison Tenderloin is easy to prepare yet sure to impress with a savory spice rub that permeates the meat and forms a delicious crust when roasted. It does require a little bit of advance planning as you do need to refrigerate the Tenderloin uncovered overnight to allow the dry rub to set but, trust us, the results are more than worth it. The spice mixture of paprika, black garlic, onion, salt, and pepper complements the rich, tender bison beautifully. Serve with a side of zesty horseradish sauce that provides the perfect pungent and cooling contrast to the meat.

Recipe and photography by Anca Toderic of The Butter Table.

Ingredients

Bison Tenderloin with Dry Rub

1 (3 lb) Whole Bison Tenderloin
1 tbsp Barrel & Barrel Paprika
1 tbsp Barrel & Barrel Black Garlic Powder
1 tbsp Barrel & Barrel Onion Powder
1.5 tbsp salt
1 tsp black pepper

Horseradish Sauce

2-4 tbsp prepared horseradish (this is really up to your preference)
½ cup sour cream
⅓ cup mayonnaise
2-3 garlic cloves, mince
1 tsp worcestershire sauce
2 tbsp chopped fresh parsley
2 tbsp chopped fresh chives
1 tbsp lemon juice
Salt and pepper to taste

Directions

First, make the spice rub:

Step 1.
In a small bowl, mix together the paprika, black garlic powder, onion powder, salt and pepper.

Step 2.
Remove any silver skin from tenderloin and pat dry, coat all over with the spice rub mixture.

Step 3.
Add to a wire rack and transfer to refrigerator for 8-24 hours. Do not cover.

To cook:

Step 1.
An hour before you intend to roast the meat, remove it from the refrigerator so it comes to room temperature. Do not skip this step if you want even cooking.

Step 2.
Preheat the oven to 450°F.

Step 3.
Follow instructions for your Meater thermometer in the thickest part of meat.

Step 4.
Roast tenderloin until it reaches an internal temperature of 130°F, for medium-rare, about 25-30 minutes.

Step 5.
While the tenderloin is in the oven, make the horseradish sauce by combining all the ingredients for the sauce and mixing well. Refrigerate until ready to serve.

Step 6.
When the Bison Tenderloin has reached the appropriate internal temperature, remove from the oven and let rest for 10 minutes.

Step 7.
Slice and serve with the horseradish sauce and your favorite sides.

Pro Tip!

Use a wireless meat thermometer (we love this one from Meater) to ensure your tenderloin is cooked to the right temperature for your tastes.

Let the Bison Tenderloin sit for 10 minutes after removing from the oven before you slice it. This seals the juices in for a tender, more flavorful eating experience.

Frequently Asked Questions

Have some questions about this recipe, how to cook bison meat, or even what it tastes like? Take a peek at these FAQS. If you still have questions, contact us and we’ll do our best to answer them!

1What does Bison Tenderloin taste like?

When cooked properly, Bison Tenderloin is incredibly tender and full of rich flavor. In general, Bison tastes similar to beef but is cleaner and almost sweeter. It also has zero gamey flavor.

2Is Bison healthier than beef?

Bison has more protein and less fat compared to beef, making it the healthier option. Bison is very lean meat that is high in protein and packed with healthy vitamins and minerals.

3How long should you cook a Whole Bison Tenderloin?

The size and thickness of the Bison Tenderloin as well as the method and temperature of cooking all play a factor in how long your meat should cook for. Note that Grass-fed Bison such as ours is leaner than more traditional grain-fed animals like beef so it will cook faster. We always recommend using a meat thermometer, like Meater’s wireless thermometer, to cook to a specific internal temperature rather than a length of time. This recipe recommends roasting the Bison Tenderloin at 450 degrees until it reaches an internal temperature of 130°F, for medium-rare.

4Why is it important to let your meat rest before slicing it?

Cooking meat draws all of the juices to the surface of the meat, so when you cut into the meat without letting it rest, all of the juices will run out, leaving you with dry meat. So, let the cooked bison rest for 5-10 minutes after it’s removed from the heat source to allow the juices to redistribute throughout the meat, resulting in a more tender, flavorful meal.

About The Butter Table

Anca has been cooking for her family and friends for over 20 years. Cooking started as a hobby and then slowly transitioned into a career. First as a private chef in NYC and then as an entrepreneur at a meal-planning company that has since closed. Along the way she also wrote a cookbook and started her recipe blog site, The Butter Table. For Anca, cooking is a way to celebrate the good times and bring comfort during the more challenging times. It is what roots her. Her style of cooking is best described as intuitive, unpretentious, feel-good with improvised recipes that use seasonal veggies alongside rich, buttery comfort foods.

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