Tender cuts of venison are best prepared simply and cooked quickly. Keep the final doneness to rare or medium-rare to prevent drying out this very lean meat. This recipe is like a good pair of cowboy boots—easy everyday fare and, with a little polish, it’s great for more elegant events.
Step 1: Rub filets with olive oil. Sprinkle a generous amount of salt over filets. Rub filets with mustard. Mix pepper, rosemary and thyme then season meat with the herb mixture.
Step 2: Heat oven to 425°F or prepare a medium-hot grill. Roast/grill venison filets to rare or medium-rare. For rare pull meat when internal temperature is 115°-120°F, about 15-20 minutes total cooking time. For medium-rare pull meat when internal temperature is 120°-125°F, about 20-25 minutes total cooking time. Slice filets across the grain into 1/4 inch medallions and serve with the horseradish sauce.
Step 3: Sauce: Mix sour cream, mayonnaise, horseradish, and mustard to create the sauce. Chill until ready to serve.