How to Perfectly Cook Pan Seared Venison Tenderloin with Garlic Herb Butter

Cooking can sometimes feel like a chore, especially when you’re juggling a busy schedule and trying to whip up quick family dinners. But let me tell you, there’s nothing quite like the satisfaction of preparing a delicious meal that impresses everyone at the table! Today, I’m excited to share my recipe for Pan Seared Venison Tenderloin with Garlic Herb Butter. This dish is not only a showstopper but also fits perfectly into your repertoire of easy pasta recipes and 30-minute meals. So, let’s dive in!

Why You’ll Love This Recipe

• Quick and easy to prepare, making it perfect for weeknight dinner ideas.
• Rich, savory flavors from the garlic herb butter elevate the venison.
• Healthy and lean protein option that’s sure to impress your family and friends.
• Perfect for special occasions or a cozy family dinner.
• Pairs beautifully with sides like Creamy Cucumber Salad or Cucumber Vinegar Salad.

Ingredients

To create this mouthwatering dish, you’ll need the following 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 tablespoon minced fresh rosemary
• 1 tablespoon minced fresh thyme
• 2 tablespoons grapeseed oil, for cooking

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s get cooking! Follow these simple steps to create your Pan Seared Venison Tenderloin:

1. 24 hours ahead of time, pat the tenderloin dry with a paper towel and season liberally on all sides with 1 tablespoon kosher salt and 2 teaspoons freshly cracked black pepper. (I season meat like I am still working in restaurants, and I know not everyone does that.)
2. Leave the tenderloin uncovered and place it in the fridge overnight.
3. An hour before cooking, remove the tenderloin from the fridge. It’s 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 tablespoon minced fresh rosemary leaves, and 1 tablespoon minced thyme leaves. Set the garlic herb butter aside.
5. When ready to cook, place a cast iron pan over high heat and allow it to heat for 2 minutes. Add in 2 tablespoons grapeseed oil (or another high heat oil, such as avocado) and heat until shimmering.
6. 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 the tenderloin for 5 minutes and then flip it over. Add a generous dollop of garlic herb butter to the top of each piece of venison.
7. 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.
8. During the last two minutes of cooking, carefully tilt the pan so the butter gathers in one area. 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.
9. Remove the venison from the pan and allow it 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!

Pro Tips for Making the Recipe

Here are some helpful suggestions to ensure your venison turns out perfectly:

• Make sure to let the venison rest after cooking; this helps retain its juices.
• Experiment with different herbs in your garlic herb butter for a unique flavor profile.
• Pair this dish with Cucumber Tomato Salad for a refreshing side.
• For a heartier meal, serve with creamy garlic pasta or roasted vegetables.

How to Serve

This Pan Seared Venison Tenderloin is a versatile dish that can be served in various ways. Here are some ideas:

• Slice the tenderloin and serve it over a bed of creamy garlic pasta for a delightful combination.
• Pair it with a fresh salad, like Creamy Cucumber Salad, to balance the richness of the meat.
• For a rustic touch, serve it with roasted root vegetables or mashed potatoes.

Make Ahead and Storage

If you want to prepare this dish ahead of time, here are some tips:

• Season the venison and let it marinate overnight for enhanced flavor.
• Cooked venison can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet to avoid drying it out.

Now that you have all the secrets to making the perfect Pan Seared Venison Tenderloin with Garlic Herb Butter, I hope you feel inspired to try it out! This dish is sure to become a favorite in your collection of venison steak recipes and will impress everyone at your dinner table. Happy cooking!