Name: Pan-Seared Tenderloin w/Blue Cheese Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: A few Tablespoons of white whole wheat flour; Trader Joe’s 21 Seasoning Salute (or your favorite no-salt seasoning); 1 – 2 teaspoons grass-fed butter (or extra virgin olive oil); 6 oz. of venison or beef tenderloin, sliced into 1/2 – 3/4 inch medallions; Salt & freshly ground pepper; 1/4 cup white wine; 2 – 4 fresh garlic cloves, peeled & chopped fine; 1 oz. Greek cream cheese or Neufchatel; Blue cheese crumbles, to taste

Ingredients

Scale

A few Tablespoons of white whole wheat flour
Trader Joe’s 21 Seasoning Salute (or your favorite no-salt seasoning)
1 – 2 teaspoons grass-fed butter (or extra virgin olive oil)
6 oz. of venison or beef tenderloin, sliced into 1/2 – 3/4 inch medallions
Salt & freshly ground pepper
1/4 cup white wine
2 – 4 fresh garlic cloves, peeled & chopped fine
1 oz. Greek cream cheese or Neufchatel
Blue cheese crumbles, to taste

Instructions

Prep your ingredients and sides. This recipe comes together fast!
Put the flour on a small plate and sprinkle generously with seasoning. Salt and pepper the venison medallions on both sides, then dredge in flour to coat both sides.
Heat a cast-iron pan over medium heat, then coat the bottom lightly with a bit of the butter. Add the tenderloins and set a timer to cook for 2 minutes or until browned and seared on the bottom, then flip and cook for 2 minutes longer until browned on the bottom, but still red/pink in the middle.
Remove the venison to a serving plate. Add a little splash of white wine to the pan to deglaze, using a spatula to scrape up all the good flavors from the pan. Once the wine has mostly evaporated, add a bit more butter, then the garlic and saute for just a bit, until fragrant. Reduce heat to medium low, then pour in 1/4 cup of the wine and add the cream cheese and a few blue cheese crumbles. Use a silicon spatula to smash the cream cheese and melt it, stirring it into the sauce until smooth and thickened. Taste and add more blue cheese if desired or more wine if the sauce seems too thick.
Serve the venison immediately with the creamy sauce drizzled over, with your choice of sides.

Notes

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Nutrition

Calories: 300
Protein: 33g

Keywords: Venison, Tenderloin, Garlic, Blue Cheese, Easy, Quick