Venison Tenderloin with Italian Salsa Verde

Venison Tenderloin with Italian Salsa Verde

  • Course

    Main

  • Duration

    30 minutes

  • Serves

    2+
Chef’s notes

Tenderloins, those two pieces of meat that line the inside of the spine, are likely everyone’s favorite cut from a deer, except for maybe the backstrap. Really tender cuts of meat like this don’t need much to dress it up because they are delicious all on their own, but a drizzle of this vibrant salsa verde on the side is unbeatable.

The Italian version of salsa verde is a parsley-based condiment with very similar flavors to a Caesar salad and should be served cold. It’s easy to make and a little goes a long way; you won’t need to add too much to the steak. The anchovies add umami flavor to the sauce and will make anything you serve on the side taste good, which is especially helpful for those who don’t like to eat their veggies.

Even though I use tenderloins in this recipe, any type of steak out of your big game animal will work. You can cook your steak any way you prefer, I trust that you have a tried-and-true method. If the weather is warm out, I prefer to grill mine, but in the winter months I love to sear in a cast iron on the stovetop and finish in the oven. The meat is seasoned simply with nothing but salt and pepper and cooked to medium-rare.

To complete the Italian theme, thin, salty flakes of parmesan are a must. Most grocery stores will have shaved parmesan, but if you can’t seem to find it you can always buy a block of good parmesan and shave little pieces off using a potato peeler.

Ingredients

  • 2 trimmed tenderloins
  • 1 cup fresh parsley leaves
  • 1 garlic clove
  • 2 anchovies
  • 1 tbsp. capers
  • Juice of half a lemon
  • 3 tbsp. extra virgin olive oil
  • Oil for cooking *high smoke point (avocado, grapeseed, canola, etc)
  • Salt and pepper
  • Shaved parmesan

Also works with

Any big game animal steak

Special equipment

Grill or large cast iron

Preparation

Salsa Verde Mince the parsley, garlic, anchovies and capers. Add to a small bowl and squeeze in the juice of half a lemon. Slowly drizzle in the olive oil, whisking constantly until emulsified. Taste and add a little extra drizzle of olive oil if too acidic and season with fresh cracked pepper and salt as needed. This step can be done a couple hours in advance and stored in fridge until ready to serve.

Venison Tenderloin If you're grilling, begin by preheating coals or grill to high heat. Bring the meat to room temperature, drizzle with oil, and season with salt and pepper. Sear over the flames for 2 to 5 minutes per side (timing will depend on how large your tenderloin is). Pull the meat off when it reaches an internal temperature of 130°F and allow it to rest until it reaches a final temp of 135°F for medium rare.

If you're pan-roasting, start by preheating your oven to 350°F. Bring the meat to room temperature and season with salt and pepper. Heat a cast iron skillet over high heat and add a tablespoon of oil or clarified butter. Sear the meat on one side until a golden crust develops, then flip the tenderloin and transfer the pan directly to the oven. Allow the steak to finish cooking in the oven for an additional 4 to 8 minutes, depending on size. You can do a finger test for doneness or check the internal temperature. Let the meat rest before serving.

Slice and serve with a drizzle of salsa verde and a sprinkle of shaved parmesan.

Chef’s notes

Tenderloins, those two pieces of meat that line the inside of the spine, are likely everyone’s favorite cut from a deer, except for maybe the backstrap. Really tender cuts of meat like this don’t need much to dress it up because they are delicious all on their own, but a drizzle of this vibrant salsa verde on the side is unbeatable.

The Italian version of salsa verde is a parsley-based condiment with very similar flavors to a Caesar salad and should be served cold. It’s easy to make and a little goes a long way; you won’t need to add too much to the steak. The anchovies add umami flavor to the sauce and will make anything you serve on the side taste good, which is especially helpful for those who don’t like to eat their veggies.

Even though I use tenderloins in this recipe, any type of steak out of your big game animal will work. You can cook your steak any way you prefer, I trust that you have a tried-and-true method. If the weather is warm out, I prefer to grill mine, but in the winter months I love to sear in a cast iron on the stovetop and finish in the oven. The meat is seasoned simply with nothing but salt and pepper and cooked to medium-rare.

To complete the Italian theme, thin, salty flakes of parmesan are a must. Most grocery stores will have shaved parmesan, but if you can’t seem to find it you can always buy a block of good parmesan and shave little pieces off using a potato peeler.

Ingredients

  • 2 trimmed tenderloins
  • 1 cup fresh parsley leaves
  • 1 garlic clove
  • 2 anchovies
  • 1 tbsp. capers
  • Juice of half a lemon
  • 3 tbsp. extra virgin olive oil
  • Oil for cooking *high smoke point (avocado, grapeseed, canola, etc)
  • Salt and pepper
  • Shaved parmesan

Also works with

Any big game animal steak

Special equipment

Grill or large cast iron

Preparation

Salsa Verde Mince the parsley, garlic, anchovies and capers. Add to a small bowl and squeeze in the juice of half a lemon. Slowly drizzle in the olive oil, whisking constantly until emulsified. Taste and add a little extra drizzle of olive oil if too acidic and season with fresh cracked pepper and salt as needed. This step can be done a couple hours in advance and stored in fridge until ready to serve.

Venison Tenderloin If you're grilling, begin by preheating coals or grill to high heat. Bring the meat to room temperature, drizzle with oil, and season with salt and pepper. Sear over the flames for 2 to 5 minutes per side (timing will depend on how large your tenderloin is). Pull the meat off when it reaches an internal temperature of 130°F and allow it to rest until it reaches a final temp of 135°F for medium rare.

If you're pan-roasting, start by preheating your oven to 350°F. Bring the meat to room temperature and season with salt and pepper. Heat a cast iron skillet over high heat and add a tablespoon of oil or clarified butter. Sear the meat on one side until a golden crust develops, then flip the tenderloin and transfer the pan directly to the oven. Allow the steak to finish cooking in the oven for an additional 4 to 8 minutes, depending on size. You can do a finger test for doneness or check the internal temperature. Let the meat rest before serving.

Slice and serve with a drizzle of salsa verde and a sprinkle of shaved parmesan.

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Venison Tenderloin with Italian Salsa Verde

Recipe by: Danielle Prewett
Venison Tenderloin with Italian Salsa Verde
  • Course

    Main

  • Duration

    30 minutes

  • Serves

    2+
Chef’s notes

Tenderloins, those two pieces of meat that line the inside of the spine, are likely everyone’s favorite cut from a deer, except for maybe the backstrap. Really tender cuts of meat like this don’t need much to dress it up because they are delicious all on their own, but a drizzle of this vibrant salsa verde on the side is unbeatable.

The Italian version of salsa verde is a parsley-based condiment with very similar flavors to a Caesar salad and should be served cold. It’s easy to make and a little goes a long way; you won’t need to add too much to the steak. The anchovies add umami flavor to the sauce and will make anything you serve on the side taste good, which is especially helpful for those who don’t like to eat their veggies.

Even though I use tenderloins in this recipe, any type of steak out of your big game animal will work. You can cook your steak any way you prefer, I trust that you have a tried-and-true method. If the weather is warm out, I prefer to grill mine, but in the winter months I love to sear in a cast iron on the stovetop and finish in the oven. The meat is seasoned simply with nothing but salt and pepper and cooked to medium-rare.

To complete the Italian theme, thin, salty flakes of parmesan are a must. Most grocery stores will have shaved parmesan, but if you can’t seem to find it you can always buy a block of good parmesan and shave little pieces off using a potato peeler.

Ingredients

  • 2 trimmed tenderloins
  • 1 cup fresh parsley leaves
  • 1 garlic clove
  • 2 anchovies
  • 1 tbsp. capers
  • Juice of half a lemon
  • 3 tbsp. extra virgin olive oil
  • Oil for cooking *high smoke point (avocado, grapeseed, canola, etc)
  • Salt and pepper
  • Shaved parmesan

Also works with

Any big game animal steak

Special equipment

Grill or large cast iron

Preparation

Salsa Verde Mince the parsley, garlic, anchovies and capers. Add to a small bowl and squeeze in the juice of half a lemon. Slowly drizzle in the olive oil, whisking constantly until emulsified. Taste and add a little extra drizzle of olive oil if too acidic and season with fresh cracked pepper and salt as needed. This step can be done a couple hours in advance and stored in fridge until ready to serve.

Venison Tenderloin If you're grilling, begin by preheating coals or grill to high heat. Bring the meat to room temperature, drizzle with oil, and season with salt and pepper. Sear over the flames for 2 to 5 minutes per side (timing will depend on how large your tenderloin is). Pull the meat off when it reaches an internal temperature of 130°F and allow it to rest until it reaches a final temp of 135°F for medium rare.

If you're pan-roasting, start by preheating your oven to 350°F. Bring the meat to room temperature and season with salt and pepper. Heat a cast iron skillet over high heat and add a tablespoon of oil or clarified butter. Sear the meat on one side until a golden crust develops, then flip the tenderloin and transfer the pan directly to the oven. Allow the steak to finish cooking in the oven for an additional 4 to 8 minutes, depending on size. You can do a finger test for doneness or check the internal temperature. Let the meat rest before serving.

Slice and serve with a drizzle of salsa verde and a sprinkle of shaved parmesan.