Recipe by Anna Gill
1 tablespoon chopped fresh thyme
1 ½ teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground pink peppercorns
1 1-pound center-cut bison tenderloin at room temperature
10 4-inch sprigs fresh rosemary
1 tablespoon olive oil
1 tablespoon unsalted butter
Makes about ⅔ cup
½ cup plus 2 tablespoons crème fraîche or sour cream (about 5 ounces)
1 tablespoons prepared horseradish , drained if necessary
1½ tablespoons coarsely ground pink peppercorns
Pinch Kosher salt
1. Preheat oven to 375°.
2. Combine first 5 ingredients and rub all over meat, pressing to adhere. Wrap in plastic wrap and refrigerate for at least 1 and up to 24 hours. Bring to room temperature 1 hour before cooking.
3. Place 5 rosemary sprigs in the bottom of a large roasting pan.
4. Heat oil and butter in a 12 inch skillet over medium-high heat. Sear meat until brown on all sides, about 5 minutes. Transfer to prepared roasting pan.
5. Roast meat until an instant-read thermometer inserted into thickest part of roast registers 140° to 145° for medium-rare, about 25 minutes*.
6. Transfer to a carving board. Let rest for 15 minutes. Thinly slice tenderloin. Serve with Horseradish Cream (see recipe below).
ADVANCE PREPARATION: The tenderloin can be seasoned and refrigerated up to 24 hours in advance.
1. Whisk crème fraîche (or sour cream) in a medium bowl until thickened and soft peaks start to form, about 1 to2 minutes.
2. Fold in horseradish and peppercorns. Season with salt.
ADVANCE PREPARATION: Sauce can be made up to 3 days in advance, cover and refrigerate. Bring to room temperature when needed.
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