Yield: 10 Establishment: Restaurant   Ethnicity: English   Meal Type: Main Course, Entrée   Preparation Method: Saute   Product Type: Turkey Tenderloins

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.

Turkey Medallions

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