| | Directions | | Remove all connective tissue from tenderloins and let meat come to room temperature. Completely cover tenderloins with liberal amounts of seasoned pepper using your fingers to press pepper into the meat. Sparingly sprinkle on the onion salt, the way you would salt scrambled eggs. Liberally apply garlic salt, then seasoned salt. Cover the bottom of a heavy skillet or Dutch oven with 1/8 inch of olive oil, setting burner on high. When oil starts to smoke, place meat in pan using tongs. Cook for 3-5 min per side, until rare to med. rare. Repeat with all tenderloins. Once all tenderloins are removed from pan, add red wine and deglaze the pan by scraping the bottom. Reduce heat to med. high and cook until liquids reduces by half. Drizzle sauce from pan over tenderloins and serve. |
|
|
| Ingredients | | - |  | 5 venison (or beef) tenderloins (6 inch ) |
| - | | 1 1/2 cups McCormicks seasoned pepper |
| - | | 1/2 teaspoon onion salt or powder |
| - | | 3/4 teaspoon garlic salt |
| - | | 1/8 cup McCormicks seasoned salt |
| - | | 1 cup extra virgin olive oil |
| - | | 1/2 cup red wine |
| |
| |
