Pan Seared Venison Tenderloin with Baby Hasselback Garlic Potatoes

The other day, I was going to grill a nice venison tenderloin, but mother nature had other ideas.

Pop-up thunderstorms - GRRR!!

Instead, I pan-seared it. The loin I had was about 1 lb.

This dish takes about 2 hours start to finish - so plan accordingly!

What you need for the marinade:
  • 1 tbsp steak sauce
  • 4 tbsp olive oil (plus two more for searing)
  • 2 tbsp balsamic vinegar
  • 1.5 tbsp Franks RedHot sauce
  • 2 tbsp soy sauce
  • Zest of one lemon
  • Juice of 1/2 lemon
  • Fresh ground black pepper
  • Parsley
  • 2 cloves garlic. I used ONE because I got a GINORMOUS head of garlic today at a local farm market! LOOK AT IT - IT'S HUGE!!
  • Unless you're using low sodium soy sauce, salt is probably not necessary. You can always salt it when it is done!
  • Combine the marinade ingredients and whisk. Place the tenderloin in a ziplock bag, and pour the marinade in. Seal and place it in the fridge. Flip the bag over every 20 minutes - marinating for about an hour total.

To prepare the taters (they'll take the longest).
  • Preheat the oven to 425.
What you'll need:
  • 1.5 lbs baby yellow potatoes (or any small potato)
  • 3 tbsp extra virgin olive oil
  • 3 tbsp butter, melted
  • Salt
  • Black pepper
  • 1-2 cloves garlic, minced
  • Fresh grated Parmesan
What you'll do: 
  • Wash and pat dry the potatoes.
  • Place two wooden skewers (or chops sticks) on a cutting board.
  • Cut a flat "bottom" on each potato - they won't slip when your slicing them.
  • Position the potato between the sticks, and cut slices but don't cut all the way through - the skewers will help to prevent this.
Cut a flat spot to steady the little tater before making your slices!

Make slices every 1/4 inch across the potato
  • Submerge all taters in an ice bath for 20 minutes or so, to help draw some of the starch out.
  • Pat them dry, and assemble on a large baking sheet sliced sides up.
  • Mix the melted butter, salt, pepper and garlic.
  • Brush 1/3 of the butter mixture on the potatoes. The GOAL is to get the butter mixture INTO the slices you cut earlier! 
  • Bake at 425 for 15 minutes.
  • Pull them from the oven, and brush with another 1/3 of the butter. Return to oven for 15 more minutes.
  • Lastly, pull the out again, top with remaining butter, and as much Parmesan as you like. MORE is better! Throw them in the oven for the last leg of their journey - 15 more minutes.
  • Remove them from the oven and set aside.

For the tenderloin:
  • Heat a cast iron skillet over medium high with olive oil.
  • Pan sear the venison - turning every two minutes for a total of 6 minutes for a two-inch thick piece. 
  • Remove it from the pan, and tent it with foil.

Plate it:
  • Plate your tenderloin by cutting into medallions. Serve with baby potatoes. This was super good. So good that I cleaned the plate before realizing I didn't take a picture of it (ROOKIE MOVE)!


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