Venison Tenderloin with Garlic Herb Butter (Print Version)

# Ingredients:

01 - 1½ pounds fresh venison tenderloin.
02 - 1 tablespoon Kosher salt.
03 - 2 teaspoons freshly cracked black pepper.
04 - ½ cup salted butter, room temperature.
05 - 2 tablespoons minced garlic.
06 - 1 tablespoon minced fresh rosemary.
07 - 1 tablespoon minced fresh thyme.
08 - 2 tablespoons grapeseed oil.

# Instructions:

01 - Pat tenderloin dry and season with salt and pepper 24 hours ahead. Store uncovered in fridge.
02 - Remove meat from fridge 1 hour before cooking to warm slightly.
03 - Mix room temperature butter with minced garlic, rosemary, and thyme. Set aside.
04 - Heat cast iron pan on high for 2 minutes. Add grapeseed oil and sear tenderloin for 5 minutes undisturbed.
05 - Flip meat, add herb butter on top, and cook 5-8 minutes more.
06 - In last 2 minutes, tilt pan and spoon melted butter over meat to baste with herbs and garlic.
07 - Let meat rest 5 minutes before slicing. Optional: drizzle with pan drippings and flaky salt.

# Notes:

01 - Can season for 12 hours if short on time.
02 - Bringing meat to room temperature prevents toughness.
03 - Undisturbed searing creates better crust.

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