Pan Seared Venison Tenderloin with Garlic Herb Butter
Tender and juicy fresh venison tenderloins are seasoned simply and seared perfectly in a cast iron skillet before being topped with a garlic herb butter that is loaded with flavor. There are no gamey venison steaks here when you use this fool-proof cooking method!
Ingredients
- 1 ½ pounds fresh venison tenderloin, (cut into two equal pieces)
- 1 tablespoon Kosher salt, (more or less to taste)
- 2 teaspoons Freshly cracked black pepper, (more or less to taste)
- ½ cup salted butter, (at room temperature)
- 2 tablespoons minced garlic
- 1 TBSP minced fresh rosemary
- 1 TBSP minced fresh thyme
- 2 tablespoons grapeseed oil, (for cooking)
Directions
- 1
24 hours ahead of time, pat the tenderloin dry with paper towel and season liberally on all sides with 1 tablespoon kosher salt and 2 teaspoons freshly cracked black pepper, more or less, to taste. (I season meat like I am still working in restaurants, and I know not everyone does that).
- 2
Leave the tenderloin uncovered and place in the fridge overnight.
- 3
An hour before cooking, remove the tenderloin from the fridge. (It is important to allow any meat you’re cooking to warm slightly before cooking to avoid it becoming tough.)
- 4
While the tenderloin warms, mix together ½ cup room temperature salted butter with 2 tablespoons minced garlic, 1 TBSP minced fresh rosemary leaves, and 1 TBSP minced thyme leaves. Set garlic herb butter aside.
- 5
When ready to cook, place a cast iron pan over high heat and allow to heat for 2 minutes. Add in 2 tablespoons grapeseed oil (or another high heat oil, such as avocado) and heat until shimmering. Add the tenderloin pieces to the pan, being sure not to touch, move, or disturb the meat (this is how you get a lovely crust on the meat). Cook tenderloin for 5 minutes and flip. Add a generous dollop of garlic herb butter to the top of each piece of venison.
- 6
Cook for another 5 – 8 minutes more, depending on how done you like your tenderloin. As the venison cooks, the butter will melt around it.
- 7
During the last two minutes of cooking, carefully tilt the pan so the butter gathers in one area of the pan. Continually spoon the melted butter onto the tenderloin to baste it, being sure to get all those good bits of garlic and herbs onto the meat.
- 8
Remove the venison from the pan and allow to rest on a plate for five minutes before slicing and serving. If desired, drizzle even more of the pan drippings and flaky salt onto the sliced venison!