Simple Cast Iron Venison Tenderloin

Simple Cast Iron Venison Tenderloin

from peaktoplate.com
15 min

Beautiful pan-seared venison tenderloin cooked to a perfect medium-rare finished with flaked sea salt. This simple recipe lets this special cut of meat shine!

Ingredients

  • 2 whole venison tenderloins
  • 1 Tbsp lard (or other cooking fat)
  • salt and pepper, to taste
  • flaked sea salt (optional, for serving)

Directions

  1. 1

    Pat tenderloins dry with a paper towel. The more dry the outside of the meat is, the better crust you'll get while cooking.

  2. 2

    Heat cast iron skillet over medium-high heat. Add lard and swirl to coat the pan.

  3. 3

    Season one side of the tenderloins generously with salt and pepper. A good amount of seasoning will come off in the pan so you want to make sure enough is left on to properly season the steak.

  4. 4

    Place tenderloins, seasoned side down in the hot pan. Season the other side of the tenderloins and cook for 2-3 minutes per side (3 sides total) or until internal temperature reaches 120-125°F for medium-rare.

  5. 5

    You can also do a quick 15-second sear on the sides that don't touch the pan, if they look undercooked.

  6. 6

    Cooking time will vary depending on the size of your tenderloins and the temperature of your pan.

  7. 7

    Remove tenderloins to a cutting board and let rest for 10 minutes.

  8. 8

    Slice or cut into medallions (about 1-1 ½" thick).

  9. 9

    Sprinkle with flaked sea salt, if desired. Serve and enjoy!