The Bison tenderloin with horseradish cream is one of our favorite meals for outdoor cooking. My husband and I enjoy making this dish when we want something special. The tender bison meat goes perfectly with the zesty horseradish cream creating a memorable meal.
The Bison tenderloin with horseradish cream is a straightforward dish to prepare. You only need quality ingredients and a good grill. The tenderloin is naturally tender and flavorful, and the horseradish cream adds a bold, tangy kick.
One of the things we appreciate most about Bison tenderloin with horseradish cream is how simple it is. The dish comes together quickly and easily, making it perfect for a weeknight dinner or a weekend cookout. The bison tenderloin cooks quickly on the grill, and the horseradish cream can be made in advance, saving time.
When we cook Bison tenderloin with horseradish cream, we like to keep things simple. A little salt and pepper on the tenderloin, and a few ingredients in the horseradish cream are all it takes. The result is a delicious and impressive meal that doesn’t require a lot of fuss.
Outdoor cooking is a big part of our lives, and Bison tenderloin with horseradish cream fits right in. We enjoy meals that are easy to prepare and packed with flavor. It’s also a great way to enjoy bison meat, which is leaner and richer than beef.
One of the things that make Bison tenderloin with horseradish cream so special is the combination of flavors. The tender bison meat has a rich, slightly sweet taste that pairs perfectly with the sharp, tangy horseradish cream. Each bite is a delightful contrast of flavors and textures.
Bison tenderloin with horseradish cream is a fantastic choice for anyone who enjoys outdoor cooking. It’s easy to prepare, full of flavor, and always impresses. The combination of tender bison and zesty horseradish cream is a winning one. If you love outdoor cooking as much as we do, you’ll definitely want to try this recipe.
Cooking Instructions For the 24 Hour Dry Rub Bison Tenderloin with Horseradish Cream
- The first step of making the Bison tenderloin with horseradish cream is to start your fire or charcoals. You will using them for the Bison tenderloin with horseradish cream, so you will want to make sure you have plenty on hand.
- If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
- Add a flat fire great on top of the embers for cooking
- Spice Rub
- First, make the spice rub:
- 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.
- 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.
- Bison Roast
- Preheat the Dutch oven to 450°F. Usually for a 12 inch Dutch oven. Usually 10 briquets on bottom and 21 on top. 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 cream by combining all the ingredients for the sauce and mixing well. Keep inside a cooler.
- 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.
- Horseradish Cream Sauce
- Whisk crème fraîche (or sour cream) in a medium bowl until thickened and soft peaks start to form, about 1 to2 minutes.
- Fold in horseradish and peppercorns. Season with salt.
- Serve when you are ready.
Ingredients
5 Reasons I Love the 24 Hour Dry Rub Bison Tenderloin with Horseradish Cream
1. It is delicious
If you like meat, you will like Bison. People describe Bison meat as tasting comparable to beef but richer and somewhat sweeter. However, because bison is so thin, it is crucial not to overcook it. Bison should not be cooked beyond medium. Of course, if you use ground Bison, this isn’t an issue.
Some people are afraid that Bison will have a gamey flavor comparable to venison; however, I have never found this to be the case. Bison, in my opinion, tastes better than any meat I’ve ever tasted. Bison meat is denser, richer in flavor, and more satisfying than beef, in my opinion.
2. Lean Protein
Food guidelines advocate bison as a lean protein alongside skinless chicken breast and other wild game meats, and for good reason. 100g of lean bison contains just 2.42g of fat, compared to 8.09g in lean beef and 9.66g in lean pig. The same 100g of bison contains just 82mg of cholesterol, compared to 86mg in the same quantity of lean beef, pig, and chicken. If you want to keep things lean and clean, Bison is an excellent choice. Figures sourced from the Canadian Bison Association website.
3. Lot’s of the Good Stuff Inside
In addition to being lean as well as low in cholesterol, bison is high in iron (3.42mg per 100g lean meat compared to 2.99mg in beef, 1.1mg in pork, 0.6mg in chicken, and.34mg in salmon), vitamin B12, B6, Niacin, and Zinc. Bison’s high iron content makes it an ideal choice for both men and women who suffer from anemia. In 2018, Thehealthy.com (part of Reader’s Digest) identified bison as one of the 13 Superfoods Every Healthy Woman Needs in Her Diet because women are more susceptible to anemia, and bison delivers a high iron, low-fat choice to help address this issue.
Bison are raised without growth stimulants or hormones and are not regularly fed antibiotics.
4. It’s Sustainable
Bison are raised sustainably, contributing to the land’s development and biodiversity rather than depleting it. Because practically all of a bison’s nutritional demands can be supplied by *feeding on native perennial plants that grow natively in Canada, there is no need to overfertilize the soil. These grassland ecosystems would often be exploited for monoculture cultivation, such as grain or soybeans. Some monoculture farms have even been turned into more biodiverse bison grazing areas.
Raising a bison cow and her young requires between four and sixteen hectares of grazing space. However, bison live on, consume, and fertilize these enormous grasslands. Compare this to other commercial farming approaches that confine animals to limited quarters and raise their feed on monoculture farms. To be sustainable, these monoculture agricultural processes require a lot of acreage and artificial fertilizers. Of course, the feed must be moved from the farm to the animals.
5. You Already Know What To Do With It
One might be telling yourself, “This seems wonderful, but what do I do with it?” That is an excellent question. But here’s the thing: You are already aware of what to do with it. Let me ask you something: Have you ever cooked beef? If you said yes, you have your answer. You may make the same dishes you’ve always used; just substitute Bison for the protein. It is that easy.
Bison, The Meat of The Future.
Nutritional Facts for Meat Groups
I’ve been cooking with bison for more than a decade, at private dinners, and at home, and I’ve always liked it. An observation that has impressed me over the years is that bison ought to be more widely recognized than it is, and I believe it is about to be. I believe that as consumers seek for more sustainable meals and leaner meats, bison will gain appeal. There is a growing trend, and for good cause, of eating higher quality meat in lesser quantities. Bison, with its high caloric density and unquestionable quality, is the ideal protein for this future dietary standard.
If you’ve ever spotted Bison at the grocery store, thought about it, but then passed it up because you didn’t know what to do with it or how it would taste, I hope this has given you a reason to reconsider. I hope you try it because I am convinced that you will be pleased with the results.
Grass-fed, regenerative bison meat is superior in flavor, protein content, and nutritional density. Bison is a lean, soft, naturally tasty meat with a deeper taste profile and darker color than beef. Bison meat, unlike that of other exotic species, lacks a “gamey” or wild flavor and is typically thought to be sweeter. Bison meat is interchangeable in almost any red meat dish.
Bison steaks cook around 1/3 faster than beef steaks due to their thinner nature. Bison steaks are best cooked medium-rare (135°F)/medium (145°F) to keep the meat’s moisture and taste – this means taking the meat off the fire when it is approximately 5 to 10 degrees below your ideal temperature to account for the rise in temperature while it rests.
Bison Cooking Guidelines
Chart Showing Various Cuts of Bison
Steaks (Grill, Broil, or Pan-Broil)
Use steak ¾ to 1 inch thick
Place in lightly oiled skillet and use medium heat on stove top
Place bison on BBQ or 6 inches from the heat source in broiler
Cook 4 – 5 minutes per side
To increase tenderness, marinate sirloin tip and inside round steaks for 8- 24 hours
Roasts (Sirloin Tip, Inside Round)
Sear roast in oven at 500°F (260°C) or on stove in a hot pan
Season roast, add ¼ cup (50 mL) of liquid (water or red wine)
Roast at 325°F (165°C) in covered pan or place in slow cooker
Cook roast to medium rare 145°F (63°C)
Roasts (Rib, Loin and Tenderloin)
Use uncovered pan with rack
Season as desired to taste
Cook at 275°F (135°C)
Do not cook past medium 155°F (68°C)
Burger
Cook ground meats to 160°F (70°C) internal temperature
Make sure all patties sit flat on grill for entire cooking time.
Cooking equipment should maintain temperature of 375°F (190°C) even when loading continuously with frozen patties
Ground bison should always be cooked until no pink remains
Natural versus Organic—Bison Meat is Meat Raised Naturally
The term ‘natural’ does not mean the same as certified organic. Under Canadian labelling guidelines, a ‘natural’ or ‘naturally raised’ label claim is allowed only if animals were raised with minimal human intervention, such as bison. While we can’t claim our bison meat as certified organic, we can say that our products are about as natural and unprocessed as you can get.
Bison Meat Benefits
Bison meat is one healthy protein, but don’t just take our word for it. The U.S. and Canada’s food guides recommends bison meat as a ‘heart healthy lean protein’ for anyone, and many nutritional experts tout bison as ‘a step above beef when it comes to sustainability, heart health and even taste.’ Nutrient-dense bison meat is healthy because it’s:
Bison is lean meat with a similar texture, flavor, and appearance to beef, but its impressive nutrient profile uniquely supports an active lifestyle. With no carbs, only 2.1g of fat, and a whopping 24 grams of high-quality protein per serving, the health benefits of bison meat are extensive.
Promotes Muscle Recovery
The main appeal of bison is its high quality protein content. . Protein is essential for helping your muscles recover from a tough workout. With the high-quality protein that bison contains, your body can use it for muscle synthesis and utilize the naturally-occurring vitamins and minerals to support overall health.
Supports Bone Strength
Protein has been shown to have a positive association with bone strength, especially within the senior demographic. With bison possessing a very pure and high-quality source of protein, regularly consuming this lean meat can help improve muscle mass and bone strength, keeping individuals—particularly seniors—active and independent.
Great Source of Zinc
Just a 4-ounce bison patty can provide over 3 milligrams of zinc—an essential mineral for your immune system, metabolism, and healing wounds. Zinc from meat sources, such as bison, is more bioavailable than from vegetarian sources, which means that bison provides a form of zinc that’s easy for your body to absorb and utilize in the body.
Preventative Against Anemia
Anemia is associated with low intake or poor absorption of vitamin B12. Since bison is a good source of iron and vitamin B12, consuming it can help you avoid becoming anemic and experiencing symptoms of anemia such as fatigue, dizziness, paleness, and a rapid heart rate.
FAQ For the 24 Hour Dry Rub Bison Tenderloin with Horseradish Cream
Q: What ingredients are needed for the Bison tenderloin with horseradish cream recipe?
A: To make the Bison tenderloin with horseradish cream recipe, you’ll need a bison tenderloin, olive oil, salt, pepper, garlic, fresh herbs like rosemary and thyme, heavy cream, prepared horseradish, Dijon mustard, lemon juice, and fresh chives for garnish.
Q: How do you cook the Bison tenderloin for the Bison tenderloin with horseradish cream recipe?
A: To cook the Bison tenderloin for the Bison tenderloin with horseradish cream recipe, preheat your oven to 375°F (190°C). Rub the tenderloin with olive oil, salt, pepper, minced garlic, and fresh herbs. Sear the tenderloin in a hot skillet over medium-high heat until browned on all sides. Transfer the skillet to the preheated oven and roast for about 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Let the tenderloin rest for 5-10 minutes before slicing.
Q: How do you make the horseradish cream for the Bison tenderloin with horseradish cream recipe?
A: To make the horseradish cream for the Bison tenderloin with horseradish cream recipe, whisk together heavy cream, prepared horseradish, Dijon mustard, lemon juice, salt, and pepper until well combined. Adjust the amount of horseradish to taste. Chill the mixture in the refrigerator for at least 30 minutes to let the flavors meld. Garnish with fresh chives before serving.
Q: Can I prepare the Bison tenderloin with horseradish cream recipe ahead of time?
A: Yes, you can prepare parts of the Bison tenderloin with horseradish cream recipe ahead of time. The horseradish cream can be made a day in advance and stored in the refrigerator. For the tenderloin, you can season it with olive oil, garlic, and herbs, then wrap it tightly in plastic wrap and refrigerate for up to 24 hours. Let it come to room temperature before searing and roasting as directed.
Q: What side dishes pair well with the Bison tenderloin with horseradish cream recipe?
A: The Bison tenderloin with horseradish cream recipe pairs well with a variety of side dishes. Consider serving it with roasted potatoes, steamed or roasted asparagus, or a fresh green salad. Other excellent options include creamy mashed potatoes, sautéed spinach, or a wild rice pilaf. The bold flavors of the horseradish cream complement many sides, making it a versatile and elegant dish for any occasion.
Other Bison Recipes to Try
Cast Iron Skillet Bison Picadillo Recipe
Easy Dutch Oven Bison Stew Recipe
Dutch Oven Bison Roast and Orange Sauce
Dutch Oven Spicy Poblano Bison Chili Recipe
Dutch Oven Beer Braised Bison Roast Recipe
Dry Rub Bison Tenderloin with Horseradish Cream
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- Foil Paper Non Stick
Ingredients
Bison Tenderloin
- 3 lb bison tenderloin
- 1 tbsp paprika
- 1 tbsp black garlic powder
- 1 tbsp onion powder
- 2 tbsp salt
- 1 tsp black pepper
Horseradish Cream Sauce
- ½ cup sour cream
- 1 tbsp horseradish
- 1½ tbsp peppercorns coarsely ground pink
- 1/8 tsp Kosher salt
Instructions
- The first step of making the Bison tenderloin with horseradish cream is to start your fire or charcoals. You will using them for the Bison tenderloin with horseradish cream, so you will want to make sure you have plenty on hand.
- If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
- Add a flat fire great on top of the embers for cooking
Bison Rub
- First, make the spice rub:
- 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.
- 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.
Bison Roast
- Preheat the Dutch oven to 450°F. Usually for a 12 inch Dutch oven. Usually 10 briquets on bottom and 21 on top. 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 cream by combining all the ingredients for the sauce and mixing well. Keep inside a cooler.
- 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.
Horseradish Cream Sauce
- Whisk crème fraîche (or sour cream) in a medium bowl until thickened and soft peaks start to form, about 1 to2 minutes.
- Fold in horseradish and peppercorns. Season with salt.
- Serve when you are ready.
- To serve cut a large X across each foil packet. Carefully peel the foil back and serve.
Nutrition
1 comment
I love the horseradish cream
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