Pan Seared Venison Tenderloin with Garlic Herb Butter
Enjoy a perfectly seared venison tenderloin topped with flavorful garlic herb butter, creating a tender and savory dish.
Ingredients
Meat
- 1.5 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
- 0.5 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
Instructions
- Pat the tenderloin dry, season with salt and pepper, and refrigerate uncovered overnight.
- Remove the meat an hour before cooking; prepare garlic herb butter by mixing butter with garlic, rosemary, and thyme.
- Heat a cast iron pan with oil over high heat, sear the tenderloin for 5 minutes per side, adding garlic herb butter on top.
- Cook for an additional 5-8 minutes, basting with melted butter, then rest for 5 minutes before slicing.
Notes
Ensure not to overcook the venison to keep it tender and flavorful.