TURKEY FILET MIGNON

 
 

INGREDIENTS 

Turkey Prep:

  • 2 lbs Turkey Tenderloin (medalion cut)

  • 1 Tbsp Kosher Salt

  • 1 Tbsp White Sugar

  • 1 tsp MSG

  • 1 tsp Black Pepper

Turkey Pan Sauce:

  • 2 Tbsp Vegetable Oil

  • 2 Tbsp Butter, softened

  • 1 Clove Garlic

  • 1 Sprig Rosemary

  • 1 Shallot, minced

  • 1/2 tsp Kosher Salt

  • 1/2 tsp Black Pepper

  • 1 /2 Cup White Wine

  • 1 Tbsp Worcestershire

  • 1/2 Cup Beef Stock, low sodium

  • 2 tsp Corn Starch

  • 2 Tbsp Butter, cold

  • 1 Tbsp Fresh Parsley, minced

DIRECTIONS

  1. Cut turkey tenderloins into 1” medallions and coat with kosher salt, sugar, and MSG. Set aside to brine.

  2. In a large, heavy bottom pan, heat vegetable oil until shimmering and almost smoking. Sear medallions on the cut sides to achieve a heavy sear on both sides.

  3. Add softened butter, crushed garlic, and rosemary to pan and baste medallions until they reach 155°F - 160°F. Remove from pan and rest.

  4. To the same pan, add minced shallot and black pepper. Sauté until shallots are translucent.

  5. Deglaze pan with white wine and worcestershire. Allow to reduce by half.

  6. Combine beef stock with corn starch and then add to pan. Bring to a boil before removing from heat.

  7. Finish by swirling cold butter in pan until it is melted. Add medallions back in to pan and garnish with minced parsley.

To see more recipes from our friends at TurkeySmoke.org CLICK HERE