Need help on venison tenderloins

[Constance]

We're cooking a beautiful venison tenderloin tonight. I've never been happy with the way they turn out, though, so I'm asking your advice.
Right now the meat is marinating in Italian dressing. My thought is that we should cook it like a beef tenderloin by searing whole, in a skillet, then finishing off in the oven.
That's gotta be good.
But the timeing is what I'm wondering about. A deer tenderloin is much smaller and leaner than a beef tenderloin.

I would appreciate your advice, ASAP! Please? Help?

 

[Uncle Bob]

A great method Constance....take it out at 135*- let it rest ...should be fine....I know you know..don't over cook....

 

[Candocook]

I sear it all over in a hot hot cast iron pan and then put it in a 425* oven for 15 minutes. Let rest. Should be just right.

 

[Constance]

My cast iron skillets are in the basement, and are really dusty and grimy, so we used the Calphalon, but it worked fine. DH took the meat out at 125 degrees, and let it stand, and it was just right. I was going to make a gravy out of the gorgeous drippings in the pan, but he was in a hurry to eat, so we simply poured the pan juices over the meat, which made a delicious sauce.