Stuffed Turkey Breast Tenderloin with Balsamic Shallot Sauce
From chefelaine 15 years ago
- 30 minutes to make
- Serves 8
Turkey breast dressed with a variety of herbs and spices will make this a real treat for your Thanksgiving or Christmas table :+D
Ingredients
- 1/4 cup fresh sage leaves, chopped shopping list
- 1/4 cup walnuts, coarsely chopped shopping list
- 3 cloves garlic, minced shopping list
- 1 tablespoon butter shopping list
- 1/4 pound gruyere cheese, sliced shopping list
- 1 package Breast Tenderloins shopping list
- salt and pepper to taste shopping list
- 1/2 cup all-purpose flour shopping list
- 2 tablespoons vegetable oil shopping list
- Balsamic shallot Sauce shopping list
- 1/2 cup shallots, minced shopping list
- 1 tablespoon butter shopping list
- 1 cup white wine shopping list
- 1 cup broth, chicken or turkey shopping list
- 1/4 cup balsamic vinegar shopping list
How to make it
- Balsamic Shallot sauce:
- Sauté shallots in butter over medium heat for 3 minutes.
- Add wine and simmer for 3 minutes.
- Add broth and balsamic vinegar.
- Heat to boiling and reduce until sauce becomes thicker, about 8 to 10 minutes.
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- Tenderloin filling:
- Sauté sage, walnuts, and garlic in butter over medium heat until golden, approximately 3 minutes.
- Slice the Gruyere cheese.
- Tenderloin:
- Prepare the tenderloin by cutting the tenderloin in half lengthwise.
- Put between two sheets of plastic wrap and pound with a meat mallet to flatten and make even thickness.
- Begin filling the tenderloin by placing a layer of Gruyere cheese, topped with sage and walnut mixture on the tenderloin.
- Leave a little space at edge of tenderloin so the meat can seal.
- Fold the tenderloin in half crosswise and press the edges of the tenderloin together to seal.
- Sprinkle with salt and pepper and cover in flour.
- To cook the tenderloin, heat oil in skillet over medium high heat.
- Sear tenderloin, cooking for 5 minutes on each side.
- Continue cooking if necessary until done, approximately 10 minutes.
- Remove turkey from pan to plate.
- Deglaze the pan by pouring balsamic shallot sauce in pan and cooking until bubbly, stirring constantly.
- Top stuffed tenderloin with balsamic shallot sauce.
The Rating
Reviewed by 26 people-
Oh yeah... I can smell this cooking in the oven already! I love the sauce! Great Job!
angelinaw
in St Louis loved it
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I am ready to sit down for dinner. High 5, Elaine!
linspj
in New Hartford loved it
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This is amazing very impressive!!!
asheats
in BIG BEAR LAKE loved it
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