Ingredients
Scale
- 2 pounds venison tenderloin
- 1/4 cup unsalted butter
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 3 cloves garlic, minced
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Season the venison tenderloin with salt and pepper.
- In a large skillet, melt the butter over medium-high heat.
- Add the venison tenderloin and sear on all sides until browned.
- Remove from heat and stir in garlic and herbs.
- Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
- Let it rest for 10 minutes before slicing.
- Serve with the pan sauce drizzled over the top.
Notes
- Cooking times may vary depending on the thickness of the tenderloin.
- Use a meat thermometer for best results.
- Adjust herbs according to personal taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1 g
- Sodium: 60 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 90 mg