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Steaks And GameRecipesVenison RecipesSeared Venison Tenderloin in Peppercorn Sauce Recipe
Seared Venison Tenderloin in Peppercorn Sauce Recipe

Seared Venison Tenderloin in Peppercorn Sauce Recipe

Bring out the best in this low-fat venison tenderloin by lathering it in red wine, peppercorns and Prosciutto di Parma for a rich, sweet, complex dish.This pan seared venison steak recipe is great for the whole family, or for you and that special someone (with plenty left over for seconds!).

Prep Time:
Cook Time:
Total Time:
Yield: 4

Seared Venison Tenderloin in Peppercorn Sauce Recipe Instructions


For the sauce
  • 2 chopped shallots
  • 1 tablespoon, olive oil
  • Salt, to taste
  • 1 teaspoon, green peppercorns
  • ½ cup, your favorite red wine
  • ½ cup + 2 tablespoons, meat stock
  • 1 teaspoon, sugar
  • ½ tablespoon, melted butter
  • ½ tablespoon, cornstarch

For the garnish

  • 4 slices of Prosciutto di Parma ham
  • 1 tablespoon, olive oil

For the meat

  • 1 venison tenderloin, approx. 0.75 lbs.
  • Salt and pepper, to taste
  • 1 tablebspoon, olive oil


  1. For the sauce: heat 1 tablespoon of olive oil in a medium-sized pan on high heat. Add the shallots and stir while they cook for about 1 minute, or until tender. Add salt and green peppercorns, cooking for another minute, before adding the red wine and half-cup of meat stock. Lower the temperature and simmer for around 3 minutes. Then mix the sugar with the melted butter, corn starch and remaining meat stock, add to the sauce and cook while stirring until the mixture thickens (approx. 2-3 minutes). Put sauce to one side, keeping it warm.
  2. For the garnish: cook the prosciutto in a non-stick pan on medium heat until it darkens and turns crispy. Remove, cool and chop into small pieces before putting to one side.
  3. For the meat: trim the venison tenderloin and season with salt and pepper. Heat up a large non-stick pan or skillet on high and sear the venison, turning until the meat is browned evenly. Cook for 8-10 minutes until meat is medium-well. Place in a serving platter, cover with your peppercorn wine sauce, garnish with the prosciutto pieces and let rest for a few minutes before serving alongside your choice of side.

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