|Max says, "We are lucky to have these tenderloins|
because they're usually eaten on the hunting trip
and they rarely make it home!"
Prep: 5 Mins. |
Cook: 8 to 10 Mins. |
Stand: 5 Mins.
Posted: by Max via Sandra
1 side of boneless venison tenderloin, cut evenly into 1-1/2” thick steaks
½ tablespoon butter
1 tablespoon olive oil
1 egg, beaten
½ cup all-purpose flour
sea salt, ground pepper, and garlic powder, to taste
Prepare the beaten egg in a shallow bowl. Place the flour in another shallow dish.
Dry off the 1-1/2" tenderloin steaks with paper towel, and dredge individually into the beaten egg, and then into the flour; pressing to evenly coat.
Heat the butter and oil (to prevent butter from burning) in a large non-stick skillet to medium-high heat. Place the steaks into skillet, not touching, and season each with sea salt, ground pepper, and garlic powder, to taste. Sear for 4 to 5 minutes without disturbing, and then flip and re-season, to taste. Continue searing this other side without disturbing for 4 to 5 more minutes. (Please do not overcook, or the tenderloin steaks will become tough and dry.) Remove steaks to a plate, and lightly tent with foil to let them stand for 5 minutes to allow juices to redistribute.
Tip: Max served this with sautéed pencil (thin) asparagus, and roasted ‘extra crispy’ ore-ida fries. – Enjoy!