Pepper Crusted Venison Tenderloin
I know, I know... it sounds boring. But rosemary, garlic, orange zest, and a fuckton of shallots were involved! Also, mincing! It was magnificent! And easy! Thus, I share the recipe with you.
Pepper Crusted Venison* Tenderloin
*Or beef, but why? That's booooring.
- 1 pound tenderloin (4 steaks)
- 2 tablespoons minced shallots
- 1/2 tablespoon minced fresh rosemary
- 1/2 tablespoon minced garlic
- 1 teaspoon salt
- 1 tablespoon ground black pepper
- 1 teaspoon orange zest
- 2 tablespoons olive oil
- 1/2 cup pearl onions
Step 1: Preheat the oven to 350 degrees F. Bring water to a boil in a small saucepan.
Step 2: Immerse the onions in the boiling water for about 2 minutes, then shock them with cold water. Cut off the root tip of each onion and squeeze it out of the skin. By the way, this is super fun. They're slippery and they slide around. It's extremely gratifying.
Step 3: Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the shallots and saute for about 2 minutes or until tender.
Step 4: While the shallots are sizzling away, rub the steaks with olive oil. Combine the pepper, salt, garlic, rosemary, and orange zest and pat the mixture on the steaks.
Step 5: Increase the heat to high and sear the tenderloin on all sides.
Step 6: Add the pearl onions and, if possible, place the skillet directly in the oven. If your skillet has a plastic handle like ours, you may need to transfer the steaks into a baking pan (we used a glass bread pan), pour all sauce into the pan, and then add the onions.
Step 7: Then you just roast the steaks until they are to your liking! Medium rare is about 145 degrees. We cooked ours to about 160, and they were a pleasant medium.
Sounds delicious, dunnit? That's 'cause it was. *pats tummy*