Description
A flavorful venison tenderloin recipe that highlights the tender texture and robust taste of the meat with a blend of spices.
Ingredients
- 10 oz venison tenderloin (use 2 tenderloins for best results)
- 1 ¼ tsp sea salt (half the amount for table salt)
- ½ tsp chili powder
- ¼ tsp smoked paprika
- ¼ tsp thyme
- ¼ tsp ground black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 3 tbsp butter
- Fresh rosemary (1 sprig)
Instructions
- Bring the venison tenderloin to room temperature, then pat it dry with a paper towel.
- Preheat your oven to 375°F.
- Mix sea salt, chili powder, smoked paprika, thyme, ground black pepper, garlic, and onion powder in a small bowl.
- Season the tenderloin thoroughly with the spice mixture, coating all sides evenly.
- Heat a cast iron skillet over medium-high heat and melt 1 tablespoon of butter.
- Sear the meat on all sides for about 1 minute each until it pulls away easily from the skillet.
- Add another tablespoon of butter on top of the tenderloin, then move the skillet to the preheated oven.
- Bake for 7-10 minutes, monitoring the internal temperature for desired doneness.
- Transfer the tenderloin to a plate, top with remaining butter, and garnish with rosemary.
- Rest for 10 minutes before slicing and serving.
Notes
Ensure to use a meat thermometer for perfect doneness, aiming for 125°F for medium-rare.
