Description
A flavorful venison tenderloin recipe featuring a rich garlic herb butter, seared to perfection and roasted to tender, juicy doneness. This elegant dish blends fresh rosemary, thyme, and garlic butter for an aromatic and delicious centerpiece, perfect for a special dinner.
Ingredients
Scale
Venison Tenderloin
- 1 pound venison tenderloin
Garlic Herb Butter
- 4 tablespoons unsalted butter, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to get it ready for roasting the venison tenderloin.
- Prepare garlic herb butter: In a bowl, combine softened unsalted butter with minced garlic, chopped rosemary, thyme, salt, and black pepper until well blended.
- Butter the tenderloin: Generously spread the garlic herb butter mixture all over the venison tenderloin, coating it evenly.
- Sear the tenderloin: Heat a skillet over medium-high heat and place the buttered tenderloin in it. Sear on all sides until it develops a rich brown crust. This seals in the flavors and juices.
- Roast in oven: Transfer the skillet directly into the preheated oven. Roast the venison for 15-20 minutes or until it reaches your preferred level of doneness, keeping juicy and tender.
- Rest before slicing: Remove the skillet from the oven and let the tenderloin rest for 5 minutes. This allows the juices to redistribute for optimal flavor and moisture retention before slicing and serving.
Notes
- Resting the meat is crucial to keep it tender and juicy.
- Use a meat thermometer to check doneness: 130°F for medium-rare, 140°F for medium.
- Let the butter soften at room temperature for easy mixing.
- Fresh herbs give the best flavor but dried can be substituted (use 1 tsp dried each if needed).
- Sear the meat well to develop a delicious crust and lock in juices.
