Trim off silver skin and excess fat from the venison tenderloin
Pat the meat completely dry
Season generously with salt and black pepper
Add optional seasonings such as garlic powder, rosemary, thyme, or paprika
Let the meat rest at room temperature for 20 to 30 minutes
Preheat a skillet, grill, or oven to medium-high heat
Add a small amount of oil or butter to the pan if using a skillet
Sear the tenderloin on all sides until browned
Cook to medium-rare or medium, using a meat thermometer if possible
Remove from heat at 130 to 135°F for medium-rare or 140 to 145°F for medium
Rest the meat for 5 to 10 minutes before slicing
Slice against the grain
Serve immediately