Thaw the meat and rinse it.
Salt the meat and set aside while you mince the shallot.
Line a baking dish with aluminum foil for easy cleanup.
Preheat the over to 375 degrees.
Heat the olive oil on high heat. Turn on the overhead exhaust fan.
Use papertowels to pat the meat dry. Place the tenderloins in the pan. Heat for 2 minutes on each side.
Move the tenderloins from the pan to the baking dish. Reduce pan heat to medium. Lightly pepper the seared tenderloins.
Bake in the over for about 20 minutes or until the internal temperature reaches 170 degrees.
In the same pan you seared the tenderloins in, add the minced shallot. Gently stir to lift any browned bits from the bottom of the pan into the oil. Saute until the shallots are browned.
Add 1/2 c red wine.
Let it come to a boil for a few seconds and then add 1 cup of beef broth. Bring to a boil for several minutes.
Add in butter 1 tablespoon at a time.
Slice the venison and pour the sauce over it.