12 ounces of venison tenderloin
Salt
2 tablespoons safflower oil (see above for alternate oils)
Freshly ground black pepper

PAN SAUCE
1 tablespoon safflower oil
1 shallot, minced
Salt
1/2 cup red wine
1 cup venison or beef stock
2 tablespoon butter, divided

Salt the meat well and set aside while you mince the shallot for the pan sauce, or make whatever side dishes you have planned.
When you are ready to cook the tenderloins, heat the safflower oil in a pan that will hold the meat — remember they contract when they hit the heat — over high heat. Turn your stove fan on and pat the meat dry with paper towels.
Set the tenderloins down in the pan. They will contract immediately. Let them sear hard for 2 minutes, then turn to another side of the meat. Do this once or twice more, depending on how done you like your tenderloin. It’s OK to sear aside more than once if you need to. Move the meat to a cutting board and grind black pepper over it.
Add the extra safflower oil to the pan, then the shallots, and sauté until the shallots brown a little. Use a wooden spoon to move the shallots over any browned bits in the pan to lift them off the metal.
Add the red wine and let this boil for a few seconds, then add the stock. Sprinkle a little salt over boiling sauce. Let this boil down for a few minutes until the whole surface of the pan is covered in bubbles, and the wooden spoon leaves a trail when dragged through the centre of the pan. Turn off the heat.
Swirl in 1 tablespoon of the butter until it is incorporated, then the other. Slice the venison into medallions and pour over the sauce. Serve at once.