5.0 from 183 votes
Pan Seared Venison Tenderloin
This is a master recipe for cooking a deer tenderloin in a pan, along with a basic pan sauce to serve it with.
Prep Time
10 mins
Cook Time
10 mins
Resting Time
30 mins
Total Time
48 mins
Servings: 2 servings
Calories: 502 kcal
Course:
Main Course
Cuisine:
French , American
Ingredients
- 12 ounces Venison tenderloin (both tenderloins from a deer)
- salt
- 2 tablespons Safflower oil (see above for alternate oils)
- freshly ground black pepper
PAN SAUCE
- 1 tablespoon Safflower oil
- 1 shallot, minced
- salt
- 1/2 cup red wine
- 1 cup venison or beef stock
- 2 tablespoon Butter, divided
Instructions
- Salt the meat well and set aside while you mince the shallot for the pan sauce, or make whatever side dishes you have planned.
- When you are ready to cook the tenderloins, heat the safflower oil in a pan that will hold the meat -- remember they contract when they hit the heat -- over high heat. Turn your stove fan on and pat the meat dry with paper towels.
- Set the tenderloins down in the pan. They will contract immediately. Let them sear hard for 2 minutes, then turn to another side of the meat. Do this once or twice more, depending on how done you like your tenderloin. It's OK to sear a side more than once if you need to. Move the meat to a cutting board and grind black pepper over it.
- Add the extra safflower oil to the pan, then the shallots, and sauté until the shallots brown a little. Use a wooden spoon to move the shallots over any browned bits in the pan to lift them off the metal.
- Add the red wine and let this boil for a few seconds, then add the stock. Sprinkle a little salt over boiling sauce. Let this boil down for a few minutes, until the whole surface of the pan is covered in bubbles, and the wooden spoon leaves a trail when dragged through the center of the pan. Turn off the heat.
- Swirl in 1 tablespoon of the butter until it incorporates, then the other. Slice the venison into medallions and pour over the sauce. Serve at once.
Cup of Yum
Notes
- Keep in mind this method also works for the tenderloins of pronghorn and caribou. For elk and moose, you will want to increase the cook time about 1 minute per side, so about 3 to 4 minutes total extra time.
Nutrition Information
Calories
502kcal
(25%)
Carbohydrates
5g
(2%)
Protein
54g
(108%)
Fat
24g
(37%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.5g
Cholesterol
164mg
(55%)
Sodium
428mg
(18%)
Potassium
1020mg
(29%)
Fiber
0.4g
(2%)
Sugar
2g
(4%)
Vitamin A
352IU
(7%)
Vitamin C
1mg
(1%)
Calcium
33mg
(3%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 502
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 5g | 2% |
| Protein | 54g | 108% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 164mg | 55% |
| Sodium | 428mg | 18% |
| Potassium | 1020mg | 22% |
| Fiber | 0.4g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 352IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.