Venison Tenderloin Recipe with Shaved Asparagus and Pea Salad
A delicious pan seared venison tenderloin recipe combines a deer steak with a shaved asparagus and pea salad and Dijon mustard vinaigrette.
Servings: 4 people
Ingredients
For the Dressing
- ¼ cup olive oil
- 2 Tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
For the Salad
- 1 pound venison tenderloin steak
- kosher salt
- freshly ground black pepper
- 1 Tablespoon olive oil
- 1 pound asparagus, woody ends trimmed
- 2 cups spring salad mix
- 1 cup frozen peas, thawed
- ½ cup roasted red peppers, chopped
- ½ cup shaved Parmesan cheese
- ¼ cup fresh chives, chopped
Instructions
Make the Dijon Mustard Vinaigrette
- In a small bowl or jar, whisk together the olive oil, vinegar, Dijon, salt, pepper, garlic powder, and onion powder. Set aside.
Steak and Asparagus Salad
- Place the venison tenderloins on a cutting board and tenderize using a Jaccard meat tenderizer.
- Pat the venison tenderloins dry with paper towels and season both sides of the steak generously with kosher salt and black pepper.
- Heat a 12-inch cast-iron skillet over medium-high, then add oil to the skillet, and swirl to coat.
- Carefully add venison tenderloins to the hot skillet and let them sizzle for about 2 minutes, then use tongs to flip them over and cook about 2 more minutes. Press down gently to ensure even contact between steak and pan.
- The venison tenderloins are done when they've developed a dark brown crust on both sides, and have reached an internal temperature of 130 degrees F using an instant read meat thermometer inserted in thickest portion of meat (for medium-rare).
- Transfer steaks to a cutting board and let rest for 5 minutes while you make the rest of the salad.
- Use a vegetable peeler to shave the asparagus. Lay an asparagus spear flat on a cutting board. Starting at the bottom end, use the peeler to shave it into long thin strips. Place the asparagus shavings in a large bowl and repeat with remaining asparagus.
- Add the spring mix to the bowl. Toss the shaved asparagus and spring mix together. Add the peas, roasted red peppers, shaved Parmesan cheese, and chives. Drizzle desired amount of dressing over the salad and gently toss. Season with salt and pepper, to taste.
- Cut venison tenderloins diagonally against the grain into ¼-inch-thick slices and arrange on the salad. Serve immediately.
