Brandon's Favorite Reverse-Seared Venison Tenderloin (The Secret? Butter)

Dr. Alyssa McPeak

Ask Brandon his favorite way to eat venison, and you won't get a complicated answer.

A perfectly cooked venison tenderloin.

Simple seasoning. A slow cook. A hot sear. And one ingredient that takes it over the top...

Butter.

When you've spent months preparing for deer season, put in the work for a successful harvest, and trusted Six Peaks – Quality Meats to process your deer with care, you don't need to overcomplicate one of the best cuts of meat on the animal.

A venison tenderloin deserves to shine.

Why Reverse Sear?

Reverse searing has become Brandon's go-to method because it delivers a perfectly cooked interior from edge to edge while creating a beautiful, flavorful crust on the outside.

Instead of starting with a blazing hot pan, you slowly bring the meat up to temperature first. Then, you finish it with a quick sear in a hot skillet.

The result?

A tenderloin that's juicy, tender, and packed with flavor—without drying it out.

Brandon's Reverse-Seared Venison Tenderloin

Ingredients

• 1 whole venison tenderloin

• 1/2 stick of butter (don't skimp!)

• 1 tablespoon avocado oil

• 2–3 cloves garlic, smashed

• 2–3 sprigs fresh rosemary

• 2–3 sprigs fresh thyme

• Salt

• Fresh cracked black pepper

Directions

Step 1: Let It Rest

Remove the tenderloin from the refrigerator about 30 minutes before cooking.

Pat it completely dry with paper towels. This helps create the perfect crust.

Season generously with salt and fresh cracked pepper.

Step 2: Slow Roast

Preheat your oven or grill to 225°F.

Place the tenderloin on a wire rack over a baking sheet and cook until the internal temperature reaches 115–120°F for a medium-rare finish.

This usually takes 30–45 minutes, depending on the thickness of the tenderloin.

Step 3: Heat the Skillet

While the venison rests for a few minutes, heat a cast-iron skillet over high heat.

Add avocado oil.

Once the skillet is smoking hot, add:

• Butter

• Garlic

• Rosemary

• Thyme

As the butter melts, it begins to brown and becomes incredibly aromatic.

Step 4: The Magic

Place the tenderloin into the skillet.

Sear each side for about 45–60 seconds until a beautiful golden crust forms.

Now comes Brandon's favorite part.

Tilt the skillet slightly and continuously spoon the melted butter over the tenderloin as it cooks.

That rich butter, combined with the garlic and fresh herbs, creates incredible flavor while keeping the venison moist and tender.

Step 5: Rest

Transfer the tenderloin to a cutting board and let it rest for 5–10 minutes before slicing.

Slice against the grain and serve immediately.

Why Butter Works

Venison is naturally lean, which is one of the reasons it's such an incredible source of protein. But that also means it can dry out if overcooked.

Butter helps create a rich, flavorful crust while adding moisture and enhancing the natural flavor of the meat without overpowering it.

Combined with fresh herbs and garlic, it's simple, classic, and exactly what a quality cut of venison deserves.

The Key Is Quality Processing

A great meal starts long before the skillet gets hot.

Proper handling in the field and professional processing make all the difference in how your venison tastes on the table.

At Six Peaks – Quality Meats, we take pride in delivering clean, consistent processing so your venison goes from field to table exactly the way it should. Our goal is simple: meat that's ready to go from package to frying pan with no extra trimming and no surprises.

When your harvest is handled with care from start to finish, recipes like this don't need a long list of ingredients.

Just quality venison.

A little salt.

A little pepper.

And, if you ask Brandon…

A whole lot of butter.