Ingredients
- 12 oz venison medallions
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ cup parsley finely chopped
- ¼ cup cilantro finely chopped
- 1 garlic clove minced
- 2 tablespoon red wine vinegar
- ¼ cup olive oil
- ¼ teaspoon red chili flakes
- ½ teaspoon kosher salt
- 1 pint cherry tomatoes
- 4 garlic cloves smashed
- ½ cup olive oil
- 3 thyme sprigs
- 1 teaspoon kosher salt
Method
Dry Age the Medallions
- Unwrap the medallions and pat dry thoroughly with paper towels.
- Season lightly with kosher salt.
- Place on a wire rack set over a sheet tray and refrigerate uncovered for 48–72 hours.
- Bring to room temperature for 30 minutes before cooking.
Make the Chimichurri
- Mix all chimichurri ingredients in a bowl or crush using a mortar and pestle.
- Let sit for 15 minutes to allow flavors to meld.
Make the Tomato Confit
- Preheat oven to 350°F.
- In a small baking dish, add cherry tomatoes, garlic cloves, and thyme sprigs.
- Pour olive oil over to nearly submerge the tomatoes.
- Sprinkle with kosher salt.
- Roast uncovered for 45–60 minutes, until tomatoes are soft, collapsed, and beginning to caramelize.
- Let cool slightly before serving.
Sear the Venison
- Heat olive oil in a cast iron skillet over medium-high heat (370–400°F).
- Sear medallions for 90 seconds per side. Transfer to a rack to rest for 3 minutes.
- Return to the pan and sear another 90 seconds per side.
- During the final 30–60 seconds, add butter, smashed garlic, and thyme (optional) to the pan.
- Tilt and baste the medallions with the foaming butter.
- Remove and let rest 3 more minutes before slicing.