Rosemary-Butter Seared Venison Backstrap

1 1/2 lb venison backstrap, silver skin removed 1 1/2 lb potatoes, cut into 3/4-inch pieces 2 tbsp olive oil, divided 2 tbsp unsalted butter 2 garlic cloves, crushed 2 tsp chopped rosemary 1 tsp kosher salt, divided 1/2 tsp black pepper

Heat the oven to 425°F. Toss potatoes with 1 tbsp oil and half the salt on a rimmed tray. Roast for 30–40 minutes, turning once, until tender and browned. Pat the backstrap dry and season with remaining salt and pepper. Heat a heavy oven-safe skillet over medium-high heat with the remaining oil. Brown the meat for about 2 minutes per side. Reduce heat to medium-low; add butter, garlic, and rosemary and baste for 1 minute. Transfer the skillet to a 350°F oven if further cooking is needed; check every 3–5 minutes. Use a thermometer in the thickest part and cook venison to 160°F. Time varies with thickness. Rest 5 minutes, slice across the grain, and serve with potatoes and the pan butter.