- one pound reindeer filet
- kosher salt or sea solt
- freshly ground black pepper
- 1-2 tbsp high-smoke-point oil (avocado, grapeseed, or butter)
- 2 tbsp unsalted butter
- 3 garlic cloves, lightly crushed
- two sprigs of thyme or rosemary (this is optional, but recommended)
- optional: 1-2 tbsp dijon mustard or balsamic vinegar or red wine vinegar (we use red wine vinegar)
- Prep the filet (ten minutes or up to 24 hours in advance)
- Pat the reindeer filet dry with paper towels
- Brush the filet with oil and add salt and pepper for seasoning – don’t overpower the taste of the steak with the salt and pepper
- Drizzle the mustard or vinegar over both sides of the filet
- Refrigerate until ready to cook
- Let the filet sit at room temperature for 30-45 minutes before cooking to ensure even cooking
- Preheat the oven to 400 degrees Fahrenheit
- Sear the filet (5 to 7 minutes)
- Heat a heavy skillet over medium-high heat until very hot (a drop of water should sizzle and evaporate instantly)
- Add 1-2 tbsp of oil and wait until it shimmers
- Place the filet in the skillet, pressing lightly to ensure full contact; sear undisturbed for 2-3 minutes until a deep golden-brown crust forms
- Turn the filet over and sear the other side for 2-3 minutes; during this time, add the butter, garlic, and herbs to the pan
- After the 2-3 minutes, tilt the skillet and spoon the melted butter and aromatics over the filet for 30-60 seconds
- Finish in the oven (4-8 minutes)
- Transfer the skillet (if oven-safe or else use something that is oven-safe) and filet to the preheated oven
- Roast for 4-8 minutes, depending on thickness – for medium rare, you are looking for 130 degrees to 135 degrees on a meat thermometer; if you don’t have a meat thermometer, estimate 5-6 minutes for a one-inch-thick filet; be cautious as reindeer is lean and overcooks quickly
- Rest the filet (5-10 minutes) – remove it from the oven and transfer to a cutting board, tenting loosely with foil for 5-10 minutes to redistribute the juices
- Slice and serve – slice the filet against the grain into 1/2-inch thick slices and serve immediately with whatever sides you have chosen
Serves two and goes well with red wine like Carmanere by Concho y Toro in Chile. 😊