Wild Venison Tenderloin in Burnt Sage Butter
Recipe by Gareth Davies of Social Food Project
The tenderloin (or "eye fillet") needs little more than salt, pepper and olive oil to shine. But a warm embrace from a herb spiced butter takes a beautiful thing from good to great. Make sure you pay attention to the tips on how to cook yours perfectly!
4 tbsp butter
4 garlic cloves, thinly sliced
3 thyme sprigs
¼ bunch sage leaves whole
2 tbsp capers
4 tbsp parsley, finely chopped
Salt and pepper
How to make it
- Remove tenderloin from the fridge about 15-20 minutes before cooking to bring meat to room temperature.
- In a shallow dish add a few tbsp of olive oil, salt and ground black pepper, then place the venison in the dish.
- Heat a thick cast iron pan to high temperature.
- Place the fillet on the hot pan, after 3 minutes turn and cook for another 3 minutes.
- Put in the butter, garlic, thyme and baste the fillet for another minute.
- Remove the fillet from the pan and let it rest for 5-10 minutes.
- Meanwhile, add sage leaves and capers to the pan and fry in the butter until crispy.
- Remove the pan from the heat and add parsley and seasoning.
- Slice the tenderloin into medallions and pour over the butter and sauce garnished with the crispy garlic, sage and capers.