Description
A delightful Scandinavian-style venison tenderloin enhanced with blueberries, offering a unique twist of flavors that combines savory and sweet.
Ingredients
- 1 pound beef tenderloin (454 g)
- 1 teaspoon salt (5 grams)
- 1/2 teaspoon black pepper (1 gram)
- 2 tablespoons vegetable oil (30 ml)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 2 cloves garlic (minced)
- 1 cup blueberries (150 grams)
- 2 tablespoons maple syrup (30 ml)
- 1 tablespoon lemon juice (15 ml)
- 2 tablespoons ghee (30 ml)
- 1/2 cup vegetable broth (120 ml)
Instructions
- Preheat your oven to 375°F (190°C).
- Season the beef tenderloin with salt and black pepper on all sides.
- Heat vegetable oil in a large ovenproof skillet over medium-high heat.
- Add the venison to the skillet and sear for 2-3 minutes on each side until browned.
- Remove the venison from the skillet and set aside.
- In the same skillet, add chopped rosemary, thyme, and minced garlic. Sauté for 1 minute until fragrant.
- Add blueberries, maple syrup, and lemon juice to the skillet. Stir well and cook for 2-3 minutes until the blueberries begin to soften.
- Pour in the vegetable broth and bring the mixture to a simmer.
- Return the venison to the skillet, coating it with the blueberry sauce.
- Transfer the skillet to the preheated oven. Roast for 10-15 minutes or until the venison reaches your desired doneness.
- Remove the skillet from the oven and transfer the venison to a cutting board. Let it rest for 5 minutes before slicing.
- Meanwhile, return the skillet to medium heat on the stove. Add ghee to the blueberry sauce and stir until melted and glossy.
- Slice the venison tenderloin and serve with the blueberry sauce drizzled over.
Notes
Use fresh herbs for better flavor. Keep an eye on the blueberries to prevent them from becoming too mushy.
