- 1 lb of venison or beef tenderloin
- 2 tsp of fresh rosemary chopped
- 1/2 tsp ground coriander
- 2 cloves garlic minced
- 2 tsp extra virgin olive oil, divided
- kosher salt and fresh cracked black pepper to taste
- 1/2 cup red wine
- 1/4 cup dried cherries
- 3/4 cup beef stock (go to our search engine for beef stock recipe)
- 1 tsp corn starch
Venison if aged correctly has a deep, rich smooth flavor. If venison is not available you may substitute beef tenderloin.
- Mix 1 tsp of the rosemary with the coriander, garlic and 1/2 tsp of the olive oil the create a paste.
- Rub the tenderloin with the paste, cover and refrigerate for 30 minutes.
- Pre-heat the oven to 450.
- Heat a cast iron or large heavy saute pan over high heat until hot, add the remaining oil.
- Season the tenderloin lightly with salt and pepper and sear in the hot skillet turning once.
- Remove the pan from the heat and place in the oven.
- Cook until a meat thermometer reads 125 degrees.
- Remove from the oven and let rest. The meat is best served medium rare.
- In the hot skillet, add the wine, stir to deglaze the brown bits in the pan.
- Stir in the dried cherries, beef stock and boil over medium high heat.
- In a small bowl, combine the wine, corn starch and the remaining 1/2 tsp of rosemary and add to the pan.
- Simmer until the mixture has reduced by 1/2.
- Slice the tenderloin and drizzle sauce over the meat.