2 tablespoons extra-virgin olive oil
1 (10-ounce) center-cut venison tenderloin
Kosher salt and freshly ground pepper to taste
1 large shallot, peeled and chopped
1/2 cup red wine
4 tablespoons unsalted butter, chilledDirections
1. Preheat oven to 400°F.
2. In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot.
3. Season the meat with salt and pepper, then brown it in the pan on all sides.
4. Add 2 tbs butter to pan. Transfer the pan to the oven.
5. Baste meat with butter every 2 minutes. Roast until the meat's internal temperature reaches 120°F. Remove the pan from the oven.
6. Transfer the meat to a cutting board and tent it with foil. Let meat rest for at least 10 minutes.
7. Pour all but a thin film of fat from the pan.
8. Add the shallot and saute it over medium-low heat until golden, 2 to 3 minutes.
9. Add the wine and raise the heat to high, scraping up any brown bits from the pan.
10. When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the remaining butter.
11. Carve the meat in thick slices and drizzle with the pan sauce.
Adapted from a recipe I found on Epicurious.com