Venison A Grade Tenderloin

FAQs

Q1: Are tenderloin and fillet the same?

It’s common to wonder, “Is beef tenderloin the same as filet mignon?” The answer is no, they are two different cuts of beef. However, filet mignon comes from the beef tenderloin, cut from the very end and most tender area of the tenderloin.

 

Q2: How to cook tenderloin?

Roast until a meat thermometer registers 130°F (about 25–30 minutes) for medium-rare doneness or 140°F for medium doneness (about 30–35 minutes). Remember, your roast will continue to warm after removing it from the oven. Transfer your roast to a carving board and tent loosely with aluminium foil.

 

Q3: Should you sear tenderloin before cooking it?

If roasting a tenderloin in the oven, you’ll want to sear it to get a golden brown crust. It doesn’t take very long and is so worth the effort.

 

Q4: How do you know when venison tenderloin is done?

It’s lean, don’t overcook it
Venison is very low in fat and is best served medium-rare. This equates to an internal temperature of 135°F if you’re using a meat thermometer.

 

Q5: How to cook Venison Tenderloin in a Cast Icon plan?

This special cut of meat doesn’t need much to shine! A little salt, pepper, cooking fat and a cast iron pan are all you need to make the perfect pan-seared venison tenderloin.

 

Step 1: Season one side of your tenderloins with salt and pepper. See notes above about seasoning.

Step 2: Heat cast iron pan over medium-high heat. Add lard or other cooking fat and let it melt.

Step 3: Place tenderloins, seasoned side down into the hot pan.

Step 4: Season the other side of the steaks and cook for 2-3 minutes per side.

Step 5: Tenderloins usually have 3(ish) sides. Don’t forget to sear the third side!

Step 6: After searing the 3 major sides, you can do a quick 10-15 second sear on any small sides that look raw on the outside.

Step 7: Place steaks on a cutting board and rest for 10 minutes.

Step 8: Slice and top with flaked sea salt, if desired. Enjoy!

Pro Tip: Resting your steaks is nearly as crucial as cooking them. Even the most perfectly cooked steak will lose a significant amount of moisture if cut too soon. Allow your steaks to rest for at least 10 minutes before slicing to ensure they retain their juiciness and flavour.

 

 NUTRITION

Calories: 262kcal | Protein: 39g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 151mg | Sodium: 232mg | Potassium: 541mg | Calcium: 9mg | Iron: 6mg

 

Q6: How to season a Venison Tenderloin steak?

Seasoning the venison with just a touch of salt and pepper enhances its rich flavour without overwhelming it. Using a hot cast iron pan, you can achieve a beautifully crisp crust on the outside while keeping the inside tender and juicy. Sprinkling flaked sea salt on top adds an extra layer of flavour and texture. This method truly brings out the best in venison steak!

Venison Tenderloin: You can use any wild game steak. Note that the cooking time will vary depending on the size of the steak.

Pork Lard: Alternatively, you can use other high-temperature cooking oils such as grapeseed, avocado, or safflower oil.

Flaked Sea Salt: Adding flaked sea salt after the steak has rested is optional. This ingredient enhances the flavour and texture of the steak, giving it an extra touch. For additional flavour, consider seasoning the steak with mushroom salt before cooking.

Step 1: Begin by patting the steaks dry with a paper towel. This step helps the seasoning adhere better to the steak and aids in developing a nice crust in the pan. Any moisture on the outside of the steak will create steam, hindering the formation of a crust.

Step 2: Just before cooking, generously season one side of the steaks with salt and pepper. Seasoning just before cooking is crucial because salt starts drawing moisture out of the steak immediately. Seasoning close to cooking time ensures a well-seasoned steak without excess moisture. Remember, some seasoning will remain in the pan after cooking, so be liberal to ensure the steak retains enough flavour.

Step 3: Place the steak in your hot pan with the seasoned side down. Season the other side of the steak once it’s in the pan and cook according to the instructions below.

Step 4: After the steak has rested, sprinkle some flaked sea salt on top for an extra burst of flavour. Enjoy your perfectly seasoned steak!

Pro Tip: Properly seasoning your steaks takes practice and a bit of trial and error. If you’re worried about over-seasoning, it’s better to be cautious. You can always add more salt to the table, but you can’t remove it once it’s there.

Q7: Pairing food with Venison Tenderloin

A few simple sides like grilled potatoes, roasted cauliflower, or a simple green salad with homemade dressing are great pairings for this prized cut of meat.