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INGREDIENTS:
- 2 cuts of venison tenderloin
- Kosher salt
- Black Pepper
- Oil for seasoning
STEP 1: First, set your Anova Sous Vide Precision Cooker to 129°F/53.9°C.
STEP 2: Place the venison tenderloins in a plastic food storage bag or a vacuum seal food storage bag and close or seal bag.
STEP 3: Place the bag into the water and sous vide for two hours.
STEP 4: Remove the tenderloins from the bag, pat dry and then season both sides of the tenderloins with salt.
STEP 5: Heat a pan on your stove top using medium high heat. Add a drizzle of olive oil, duck fat, or grapeseed oil to the pan.
STEP 6: Add the tenderloin to the pan and sear the tenderloins on both sides for 1-2 minutes per side.
STEP 7: Remove the tenderloin from the pan. Season with pepper. Let the tenderloin rest for about 5 minutes. Slice and serve.
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