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Pan-Seared Reindeer Tenderloin with Rosemary Butter
Pan-Seared Reindeer Tenderloin with Rosemary Butter
Course: AperitivesCuisine: InternationalDifficulty: EasyServings
3-4
servingsCalories
113
kcalIngredients
800g Pokka Reindeer Osso Buco
Salt and freshly ground black pepper
Salted butter
Extra virgin olive oil
Optional: Fresh rosemary sprigs
Directions
- Remove the tenderloin from the refrigerator and let it reach room temperature, about 30 minutes.
- Pat dry with paper towels. Generously season all sides with black pepper.
- Heat a skillet on high with a drizzle of olive oil and a generous knob of butter. Once the oil begins to smoke lightly, add rosemary sprigs and stir briefly.
- Immediately add the tenderloin. Using a spoon, baste the steak continuously with the butter-oil mixture for 1 minute without moving it.
- Flip the steak and repeat the basting for another minute.
- Wrap the steak in foil and let it rest for 3–5 minutes.
- Sprinkle with coarse sea salt or kosher salt before serving.
Nutritional Information (per 100 g)
- – Calories: 160 kcal
– Total Fat: 7.2 g
– Saturated Fat: 3.1 g
– Carbohydrates: 0 g
– Sugars: 0 g
– Fiber: 0 g
– Protein: 24.8 g
– Sodium: 48 mg
– Key Vitamins and Minerals: B12, Iron, Niacin - Chef’s Tip:
Reindeer tenderloin is best enjoyed medium-rare to medium. Overcooking will compromise its tenderness and subtle game flavour.
