24 Hour Dry Rub Bison Tenderloin with Horseradish Sauce

Name: 24 Hour Dry Rub Bison Tenderloin with Horseradish Sauce
Prep time: 24 h
Total time: 24 h
Yield: 6
Ingredients: 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; 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

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.

24 Hour Dry Rub Bison Tenderloin with Horseradish Sauce

Anca Toderic of The Butter Table

Servings

Prep Time

24 hours

Ingredients

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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

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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

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In a small bowl, mix together the paprika, black garlic powder, onion powder, salt and pepper.
Remove any silver skin from tenderloin and pat dry, coat all over with the spice rub mixture.
Add to a wire rack and transfer to refrigerator for 8-24 hours. Do not cover.

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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.
Preheat the oven to 450°F.
Follow instructions for your Meater thermometer in the thickest part of meat.
Roast tenderloin until it reaches an internal temperature of 130°F, for medium-rare, about 25-30 minutes.
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.
When the Bison Tenderloin has reached the appropriate internal temperature, remove from the oven and let rest for 10 minutes.
Slice and serve with the horseradish sauce and your favorite sides.