Sautéed Turkey Medallions with Cumberland Sauce
Recipe kindly provided by Executive Chef Lee Forman of Lemoine's Restaurant, The Inn on Trout River in Montgomery Center, Vermont.
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
4 pounds turkey tenderloins
3 tablespoons plus 1 teaspoon unsalted butter
- 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.
- 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.
- For Turkey Medallions: Cut tenderloins into medallions, about 1 1/2 ounces each. Slightly pound medallions between two pieces parchment paper until fairly thin.
- 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.
- 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.