Broiled Tenderloin
Servings: 4 servings
Ingredients
- 1 or 2 venison tenderloins, depending on size
- 3 tbsp olive oil
- ¼ tsp salt
- 1 tbsp cracked black pepper
- 2 cloves garlic, minced
- ¼ cup red wine vinegar
- 1 tsp Dijon mustard
- 1 onion, peeled and quartered
- 2 tbsp butter
Instructions
- Place tenderloins, olive oil, salt, pepper, garlic, vinegar, mustard and onion in a zipper-lock bag. Shake bag to combine ingredients. Refrigerate for 1 to 4 hours.
- Remove bag from refrigerator, and leave at room temperature for 15 to 20 minutes. Remove meat and onion from bag. Discard marinade. Place meat and onion in a preheated heavy-duty, oven-safe skillet (like cast iron), and place immediately under a preheated broiler, about 5 to 6 inches from the heat source. Broil for 4 to 5 minutes, then remove skillet from broiler. Transfer meat to a plate or cutting board, and let rest for a few minutes. Meanwhile, whisk butter into skillet.
- To serve, slice tenderloin, and arrange on plates or platter with onion. Drizzle butter sauce over.