Salt and pepper to taste
1/2 cup all-purpose flour
2 tablespoons vegetable oil
Balsamic Shallot Sauce
1/2 cup shallots, minced
1 tablespoon butter
1 cup white wine
1 cup broth, chicken or turkey
1/4 cup balsamic vinegar
Balsamic Shallot sauce: Sauté shallots in butter
over medium heat for 3 minutes. Add wine and simmer for 3 minutes.
Add broth and balsamic vinegar. Heat to boiling and reduce until
sauce becomes thicker, about 8 to 10 minutes.
Tenderloin filling: Sauté sage, walnuts, and
garlic in butter over medium heat until golden, approximately
3 minutes.
Slice the Gruyere cheese.
Tenderloin: Prepare the tenderloin by cutting
the tenderloin in half lengthwise. Put between two sheets of
plastic wrap and pound with a meat mallet to flatten and make
even thickness.
Begin filling the tenderloin
by placing a layer of Gruyere cheese, topped with sage and walnut
mixture on the tenderloin. Leave a little space at edge of tenderloin
so the meat can seal. Fold the tenderloin in half crosswise and
press the edges of the tenderloin together to seal. Sprinkle
with salt and pepper and cover in flour.
To cook the tenderloin,
heat oil in skillet over medium high heat. Sear tenderloin, cooking
for 5 minutes on each side. Continue cooking if necessary until
done, approximately 10 minutes. Remove turkey from pan to plate.
Deglaze the pan by pouring
balsamic shallot sauce in pan and cooking until bubbly, stirring
constantly.
Top stuffed tenderloin
with balsamic shallot sauce.
Makes 8 servings.
Nutrition Facts:
Serving size: 6.7ounce/188.8g
Calories per serving: 295
Calories from fat 126
Total fat: 14 g
Saturated fat: 5 g
Cholesterol: 70 mg
Sodium: 315 mg
Carbohydrate: 10 g
Fiber Carbs: 0 g
Sugar Carbs: 2 g
Protein: 26 g
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
