Jul 13 2026
Restaurants›Spezia›Hunters Tenderloin Recipe

Hunters Tenderloin Recipe

Inspired by Spezia
Time1h
Serves4

Served with Burgundy Au Jus, Spezia mashed potatoes and fresh asparagus.

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Ingredients

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Main Dish

Burgundy Au Jus

Spezia Mashed Potatoes

Fresh Asparagus

Method

Main Dish

  1. 1

    Prepare the Tenderloin

    Preheat your oven to 400°F (200°C). Rub the venison tenderloin with olive oil, salt, black pepper, and garlic powder until evenly coated.

  2. 2

    Sear the Tenderloin

    In a hot skillet, sear the tenderloin on all sides until browned (approximately 3-4 minutes per side).

  3. 3

    Roast the Tenderloin

    Transfer the seared tenderloin to the oven and roast for 15-20 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare. Remove from oven and let rest.

Burgundy Au Jus

  1. 4

    Make the Au Jus

    In the same skillet used for the tenderloin, add the chopped shallots and sauté until softened (about 2-3 minutes).

  2. 5

    Deglaze the Skillet

    Pour in the red wine, scraping the bottom of the skillet to remove any browned bits. Let it simmer for about 5 minutes.

  3. 6

    Finish the Au Jus

    Add beef broth and thyme to the skillet, and let it simmer for another 10 minutes. Stir in butter before serving.

Spezia Mashed Potatoes

  1. 7

    Boil the Potatoes

    In a large pot, add cubed potatoes and cover with salted water. Bring to a boil and cook until tender (about 15-20 minutes).

  2. 8

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, heavy cream, minced garlic, sour cream, salt, and black pepper. Mash until smooth and creamy.

Fresh Asparagus

  1. 9

    Prepare the Asparagus

    Preheat your oven to 425°F (220°C). On a baking sheet, toss the asparagus with olive oil, salt, and black pepper.

  2. 10

    Roast the Asparagus

    Roast in the oven for about 10-15 minutes until tender but still crisp.

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