Venison Tenderloin with Red Wine Shallot Sauce
SERVES: 2-4
PREP TIME: 5 minutes
TOTAL TIME: 20 minutes
COURSE: Main
The depth of flavor in this tender cut of venison is further enhanced by fragrant thyme and rosemary, as well as a delightful wine sauce kissed with aromatic garlic and shallots. A masterpiece entrée!
Ingredients
- 1 venison tenderloin
- 2 Tbsp olive oil
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 2 Tbsp butter
- 1 shallot, thinly sliced
- 1 clove garlic, thinly sliced
- 2 tsp flour
- 3/4 cup red wine
- Salt and pepper, to taste
Instructions
- Season tenderloin liberally with salt and pepper.
- Heat skillet over medium-high heat. Once hot add oil.
- Cook venison for 6-8 minutes rotating to ensure all sides are golden brown. During the last minute, add butter, rosemary, and thyme; place herbs on top of meat and spoon butter over the top repeatedly. Internal temperature should reach 135 degrees Fahrenheit. Remove meat from skillet and allow to rest for 8-10 minutes.
- In the same skillet, reduce heat to medium then add the shallots and garlic, cook for 1-2 minutes until translucent then add flour and cook for 1-2 minutes more.
- Add the red wine and cook for 3-4 minutes until slightly reduced. Taste for seasoning and adjust as necessary. Remove large herb stems and discard.
- Slice venison and place on serving platter. Pour red wine sauce over top. Eat alongside your favorite Citarella sides and enjoy!
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