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A venison tenderloin sandwich sits on a piece of parchment paper on a plate.
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Ultimate Venison Tenderloin Sandwich

Made with perfectly grilled venison tenderloin, grilled red onions, and homemade horseradish mayo this is the Ultimate Venison Steak Sandwich!
Prep Time1 day
Cook Time12 minutes
Resting Time5 minutes
Total Time1 day 17 minutes
Course: Main Course
Cuisine: American
Keyword: Grilled Venison Tenderloin, Grilled Venison Tenderloin Sandwich, Venison Tenderloin
Servings: 2 servings
Calories: 1046kcal
Author: Amanda Gajdosik

Equipment

  • Pellet Grill (or charcoal/gas grill)
  • Tin Foil
  • Small Saucepan

Ingredients

  • 1 pound venison tenderloin
  • 2 teaspoons venison dry rub, more or less to taste
  • ¼ cup mayonnaise
  • 1 tablespoon prepared horseradish
  • ½ cup balsamic vinegar
  • 2 ciabatta sandwich rolls
  • 4 tablespoons salted butter at room temperature, divided
  • 1 small red onion, sliced into rounds
  • 2 cups fresh arugula, for serving
  • 2 ounces gorgonzola crumbles, for serving
  • Flaky sea salt, for serving

Instructions

The day before serving:

  • Up to 24 hours ahead, pat the tenderloin dry with paper towel and season liberally on all sides with 4 teaspoons of venison dry rub.
  • Cover the tenderloin and place in the fridge overnight.
  • In a small bowl, combine ¼ cup mayonnaise and 1 tablespoon prepared horseradish. Cover and refrigerate until ready to use.
  • Add ½ cup balsamic vinegar to a small saucepan and place over medium-high heat. Cook, stirring occasionally, until vinegar has boiled down and reduced by half, about 10 minutes. Remove from heat and store in an airtight container in the refrigerator until ready to use.

When ready to eat:

  • An hour before cooking, remove the tenderloin from the fridge. (It is important to allow any meat you’re cooking to warm slightly before cooking to avoid it becoming tough.)
  • While the meat comes up in temperature, preheat your pellet grill to 500 degrees. Or, preheat your charcoal or gas grill to high, direct heat. Additionally, butter each ciabatta roll with 1 tablespoon of butter and set aside.
  • Add the tenderloin to the preheated grill. Close the lid and cook for 2 – 3 minutes before flipping and cooking for another 2 – 3 minutes for medium rare.
  • Remove the steak from the grill and immediately top with 2 tablespoons of butter and tent with foil. Allow steak to rest for 5 minutes.
  • While the venison tenderloin rests, lower the temperature of the grill to 350 degrees. Place the sliced red onion rounds and buttered ciabatta rolls onto the grill. When bread is toasted, about 2 minutes, remove and set aside. Flip onions and cook for another 2 – 3 minutes, or until they are tender.

To assemble the sandwiches:

  • Spread some horseradish mayo onto each side of the toasted ciabatta. Add the arugula leaves. Slice the rested steak and divide among the sandwiches and sprinkle with the flaky sea salt.
  • Add the grilled onions, crumbled gorgonzola, and a drizzle of balsamic reduction before topping with the other half of the grilled ciabatta.
  • Enjoy!

Video

Notes

  • Refer to post for notes on ingredient substitutions.

Nutrition

Serving: 1sandwich | Calories: 1046kcal | Carbohydrates: 45g | Protein: 81g | Fat: 58g | Saturated Fat: 25g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 272mg | Sodium: 1141mg | Potassium: 1231mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1410IU | Vitamin C: 9mg | Calcium: 238mg | Iron: 10mg