Start by preparing your venison tenderloin pieces. Trim away any silver skin. Rinse and pat dry completely dry. Liberally season with salt on all sides and set on a wire rack with a plate underneath to catch any drippings. Place in fridge uncovered for at least 1 hour.

Begin re-hydrating porcini mushrooms according to package instructions. Squeeze any excess water and lay it on a plate lined with a paper towel. Set aside.

Note* If using fresh mushrooms skip this step.

Heat a large cast-iron pan on medium/high heat. Once the pan is hot, drizzle with olive oil and place tenderloins in the pan.

Allow tenderloins to build an even seared crust on all sides, about 3-4 minutes- depending on thickness. Reduce heat to medium-low. Add 2 tbsp butter to the pan and baste for about 1 minute—transfer to cutting board and let rest.

Heat a small pan on medium-low heat. Add 1 Tbsp butter to the pan. Then add in shallots. Cook for about 1-2 minutes, continuously moving around the pan, so shallots don’t burn.

Next, add minced garlic and porcini mushrooms, continuously stirring. Let cook for about 1 minute. Be careful to not let the garlic burn. If needed, add more butter. 

Note* If using fresh mushrooms, cook until mushrooms have a nice golden color.

Mix in anchovy paste until fully incorporated.

Pour in bone broth. Then set heat to medium heat and bring to a gentle simmer.

Add cream and 1 tbsp butter. Allow the sauce to cook until slightly thickened, about 2-3 minutes. 

Note* if using truffle shavings, add them in this step.

Turn off the heat and slowly whisk in parmesan cheese and truffle oil. Season with fresh ground pepper and salt (or truffle salt) to taste.

Pour sauce over sliced tenderloins. Serve immediately! Enjoy with your choice of starch and veggies!