This is some of the "best" meat you will have from your venison. It is done here in the style of Chateau Briand, which it is. If you have a deer,
sadly, the venison tenderloins are small and both of them will only serve
about four people. If you have a big old moose, you have a lot of
tenderloin. Either case, be sure you share this special dish with special
people.
The tenderloin should be served with Bearnaise Sauce, a mountain of sauteed mushrooms and fresh asparagus or broccoli, both of which are also delicious with Be arnaise. If you are a wine drinker, this meal calls for a fine Cabernet Sauvignon or maybe a nice Merlot.
Finish this meal with a rich Chocolate Mousse, which can be made a couple days ahead of time. You will find this classic meal one of the most enjoyable you have ever had.
As in many other pursuits, often the best way to do something is also the simplest. To cook tenderloin, prepare a nice hot charcoal fire or heat up the oven grill. When the coals have an even gray coating, or the grill is good and hot, brush tenderloins well with melted butter and grill quickly, brushing a couple more times with the butter. It will only take a couple minutes on each side for rare and a bit longer for medium rare. Remove from fire, let sit for a minute or two, slice and serve.
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