Turkey Tenderloins Diane
Turkey tenderloins sautéed with shallots, brandied and flambéed, and served with a tangy Dijon mustard sauce.
1 pound Honeysuckle White® Breast Tenderloins
1/2 cup chicken broth
2 tablespoons Worcestershire sauce
1 teaspoon Dijon mustard
2 tablespoons butter
2 tablespoons brandy
3 tablespoons fresh parsley, chopped
- Rinse and dry Honeysuckle White® Breast Tenderloins. Cut each tenderloin in half horizontally to make a thinner piece of meat. Place tenderloins between two pieces of plastic wrap. Using a meat mallet, pound tenderloin to an even thickness of 1/4-inch. Remove plastic wrap. Not only does this flatten the turkey, it also tenderizes it.
- In a small saucepan, combine broth, Worcestershire sauce, and mustard. Bring to a boil and simmer for 5 minutes.
- Dice the shallots. Sauté shallots in butter over medium heat for one minute. Add turkey and cook over medium high heat until turkey is no longer pink, about 4 minutes on each side.
- Pour brandy on turkey. If you have a gas stove, turn the heat off at his point as a safety precaution when you light the brandy. Immediately light with a long lighter or long match, being careful not to burn your hand. Be careful of fumes and watch flame because it can flare to a large fire.
- Place turkey on serving plate, topped with sauce and parsley.
Makes 4 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.