Perfect Seared And Baked Deer Tenderloin Recipes

OVEN-SEARED BEEF TENDERLOIN WITH HERB PAN SAUCE

Oven-Seared Beef Tenderloin with Herb Pan Sauce image

A steakhouse quality meal in the comfort of your own home. Swanson® Beef Stock, fresh herbs and a bit of cream combine to make a sophisticated pan sauce for quality beef tenderloin steaks.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 50m

Yield 2

Number Of Ingredients 14

Ingredients

2 beef tenderloin steaks (1 1/2 inches thick)
¼ teaspoon kosher salt
½ teaspoon coarsely ground pepper
2 tablespoons vegetable oil
1 tablespoon unsalted butter
2 tablespoons finely diced shallots
1 tablespoon deli-style brown mustard
1 cup Swanson® Beef Stock
1 tablespoon Worcestershire sauce
2 tablespoons heavy cream
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano

Steps:

Preheat oven to 425 degrees F (220 degrees C). Pat the steaks very dry with paper towels; season both sides with salt and pepper. Allow steaks to rest at room temperature for about 30 minutes while the oven pre-heats.
Heat a 10-inch cast iron pan over medium-high heat for about one minute. Add the oil to pan and swirl to evenly distribute the oil. Place the steaks in the pan, allowing room between steaks. Cook without moving steaks for 2 minutes. Using tongs, lift the steaks and flip them over. If properly seared the steaks should release easily, without sticking to the pan. Immediately place cast iron pan into the hot oven.
Cook steaks until firm and reddish-pink and juicy in the center, about 7 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove skillet from oven and transfer steaks to a warm plate lightly tented with foil. (The internal temperature of the steaks will increase by about 5 degrees while resting.)
Melt unsalted butter in the same skillet over low heat; add diced shallots. Cook and stir, releasing the browned bits from the bottom of the pan, about 1 minute. Stir in the deli mustard.
Increase the heat to medium-high. Whisk in Swanson® Beef Stock and Worcestershire sauce, continuing to scrape up browned bits from the pan. Bring to a boil and cook until slightly reduced, about 5 minutes.
Reduce the heat to medium. Whisk in the cream; simmer until sauce clings to the back of a spoon, about 2 minutes. Stir in the parsley, chives, thyme, and oregano.
Spoon the herb sauce over steaks; serve immediately.

Nutrition Facts : Calories 448.3 calories, Carbohydrate 5.8 g, Cholesterol 99.5 mg, Fat 37.6 g, Fiber 0.3 g, Protein 22 g, SaturatedFat 14.1 g, Sodium 717.5 mg, Sugar 2.7 g

STEAK-HOUSE SEARED BEEF TENDERLOIN FILETS

Steak-House Seared Beef Tenderloin Filets image

I found this method of searing filets in a magazine and thought the result was amazing. I've been cooking them this way ever since. I'm submitting the recipe here as I'm afraid of misplacing such a treasure.

Provided by ljh237

Categories Steak

Time 17m

Yield 4 serving(s)

Number Of Ingredients 2

Ingredients

4 beef tenderloin, filets 2 inches thick
2 tablespoons olive oil

Steps:

Preheat oven to 425 degrees.
Season filets with kosher salt and pepper.
Heat an oven-proof pan over medium-high heat for 5 minutes.
Add oil and heat briefly.
Sear filets in oil on one side for 4-5 minutes. Turn them over, place the pan in the oven, and roast to desired doneness. (For medium rare that would be approximately 7 minutes.).
Allow filets to rest 5 minutes before serving.

Nutrition Facts : Calories 400.1, Fat 30.4, SaturatedFat 10.2, Cholesterol 100.6, Sodium 69.2, Protein 29.6

PERFECT SEARED AND BAKED DEER TENDERLOIN

Perfect Seared And Baked Deer Tenderloin image

EatSimpleFood.com These prized venison tenderloins cook easily in a skillet on the stovetop and oven and are an easy, delicious and tender recipe to make.

Provided by beckie

Categories Main Dish

Time 30m

Yield 3

Number Of Ingredients 6

Ingredients

1 lb deer tenderloin (or backstrap)
2 tsp fresh rosemary, chopped
sea salt
black pepper
1 Tbsp olive oil
1 Tbsp unsalted butter

Steps:

Preheat oven to 375F.
Sprinkle deer tenderloin with salt, pepper, and chopped rosemary. Let meat sit at room temperature ~ 15 minutes.
Add olive oil and butter. When melted and hot, sear tenderloin on all sides (usually there are 3 sides) ~ 2 minutes or until browned. The first seared side generally takes ~ 1 minute more.
Transfer to oven and cook an additional 7-10 minutes or until internal temperature of deer reaches 145F. Remember - the oven time will need to increase if you are working with a larger tenderloin(s).
Let meat rest ~ 15 minutes and thinly slice. Add salt to taste. Happy Eating! Beckie

Nutrition Facts : Calories 246 calories, Sugar 0 g, Sodium 856.6 mg, Fat 7.2 g, SaturatedFat 4 g, TransFat 0 g, Carbohydrate 0.1 g, Fiber 0.1 g, Protein 42.4 g, Cholesterol 134.8 mg

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