Sautéed Turkey Medallions with Cumberland Sauce
|3 Ounces (solid weight) 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|
|To Taste salt and white pepper|
- 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. Hold for service.
|4 Pounds TURKEY TENDERLOINS|
|3 Tablespoons + 1 Teaspoon unsalted butter|
- Cut tenderloins into medallions, about 1-1/2 ounces each. Slightly pound medallions between two pieces parchment paper until fairly thin.
- To Order: Heat 1 teaspoon butter in saute pan over medium heat. Saute medallions 2 minutes per side. Oven finish in a 350 degree F conventional oven for about 5 minutes or until 165 degrees F internal temperature is reached.
- Spoon a thin layer of Cumberland Sauce onto bottom of plate. Fan out four medallions on top of sauce. Ribbon with 1-1/2 ounces of Cumberland Sauce down center of medallions.
|Chef: Executive Chef Lee Forman|
|Restaurant: Lemoine's Restaurant, The Inn on Trout River|
|Location: Montgomery Center, VT ||