This is a variation of the classic beef tenderloin recipe using venison instead.
3 – 5 lbs Broken Arrow Ranch Boneless Leg Filets, Boneless Loin, or Sirloin (Axis, South Texas Antelope or Elk)
2 tbsp extra-virgin olive oil
Salt, Kosher, to taste
3 tbsp Dijon mustard
3 tbsp cracked black peppercorns
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme, finely chopped
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup prepared horseradish
1 tbsp Dijon mustard
Rub filets with olive oil. Sprinkle a generous amount of salt over filets. Rub filets with mustard. Mix pepper, rosemary and thyme then season meat with the herb mixture. Cover or wrap the meat with plastic and allow to sit at room temperature for 1 hour. Alternatively, meat can be seasoned in advance and placed in the refrigerator – just pull meat from refrigerator 1 hour before cooking.
Heat oven to 425°F or prepare a medium-hot grill. Roast/grill venison filets to rare or medium-rare. For rare pull meat when internal temperature is 115°-120°F, about 15-20 minutes total cooking time. For medium-rare pull meat when internal temperature is 120°-125°F, about 20-25 minutes total cooking time. Slice filets across the grain into 1/4 inch medallions and serve with the horseradish sauce.
Mix sour cream, mayonnaise, horseradish, and mustard to create the sauce. Chill until ready to serve.
Broken Arrow Ranch