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Sautéed Turkey Medallions with Cumberland Sauce

Sautéed Turkey Medallions with Cumberland SauceRecipe kindly provided by Executive Chef Lee Forman of Lemoine's Restaurant, The Inn on Trout River in Montgomery Center, Vermont.

Recipe Ingredients:

Cumberland Sauce:
3 ounces unsalted butter
10 ounces red currant jelly
10 ounces ruby port wine
1 1/2 tablespoons Dijon mustard
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon cayenne pepper
2 tablespoons cornstarch
1/3 cup cold water
Salt and white pepper to taste

Turkey Medallions:
4 pounds turkey tenderloins
3 tablespoons plus 1 teaspoon unsalted butter

Cooking Directions:

  1. For Cumberland Sauce: In a saucepan over medium-high heat, mix butter, jelly, port wine, mustard, lemon juice, and cayenne pepper until jelly is melted.
  2. In a small bowl, combine cornstarch and water. Stir into jelly mixture, bring sauce to a boil and simmer for 4 minutes. Reduce heat, season to taste, and keep warm.
  3. For Turkey Medallions: Cut tenderloins into medallions, about 1 1/2 ounces each. Slightly pound medallions between two pieces parchment paper until fairly thin.
  4. Heat 1 teaspoon butter in sauté pan over medium heat. Sauté medallions 2 minutes per side. Oven finish in a 350°F (175°C) conventional oven for about 5 minutes or until 165°F (73.8°C) internal temperature is reached.
  5. To Serve: Spoon a thin layer of Cumberland Sauce onto bottom of plate. Fan out four medallions on top of sauce. Drizzle with 1 1/2 ounces of Cumberland Sauce down center of medallions.

Makes 10 servings.

Recipe and photograph courtesy of the National Turkey Federation.