Darbars Teriyaki Turkey Tenderloins With Demi-glace GravyFrom darbar 8 years ago
- 1 pkg. turkey tenderloins (2 pcs.) pre-marinated in teriyaki sauce shopping list
- salt and pepper to taste shopping list
- 1 14oz. can chicken broth shopping list
- 1 tablespoon turkey, chicken or vegetable Demi-glace shopping list
- sprinkles of Wondra Flour as necessary shopping list
- 1/2 cup Madiera wine or white wine shopping list
- cooked noodles or rice shopping list
- Note: If you can't find pre-marinated turkey tenderloins, I suppose you could marinate them yourself (or even a turkey breast) in teriyaki sauce for about 4 hours. If you don't have any teriyaki sauce, you can make it with 1/2 cup soy sauce, 1/2 cup mirin or sake, and 1 tbsp. of sugar or honey. shopping list
- If you can't find Demi-glace visit this link: www.morethangourmet.com:3322/EXEC/0/15qe1sr1la7nto17ieig01u2eubo shopping list
- and if you've never cooked with demi-glace, you've gotta try it! It makes sauces and gravies unbelievably delicious. shopping list
How to make it
- Pre-heat oven to 350.
- Spray the bottom of a baking pan with oil.
- If making noodles or brown rice, start boiling the water. If making white rice you can wait 20 minutes or so.
- Unwrap the tenderloins and put them in the baking pan along with any juices from the package. Sprinkle salt and fresh ground black pepper over the top, somewhat generously. Place in oven and bake, uncovered for 45 minutes or until a thermometer reads 145 degrees when placed in the thickest part of each tenderloin. Heat up a dinner plate and a gravy boat in the microwave for 45 seconds.
- Remove pan from oven and remove the tenderloins to the warmed plate and cover them with foil. Place the pan on the stove over medium-high heat. Pour the chicken broth into the pan and bring to a boil, scraping up any browned bits of goodness and little pieces of fat.
- Add the Madiera and bring to a boil again. Reduce heat to medium and let simmer for 5-10 minutes. Strain the sauce through a fine mesh screen and return to pan.
- Remove a cupful of the sauce to a small bowl and mix in the demi-glace, smashing it against the sides of the bowl with the back of a spoon, until it is all incorporated into the sauce. Pour this mixture back into the pan.
- Add the Wondra flour, a sprinkle at a time, stirring or whisking between each sprinkle, until the sauce has thickened into a gravy-like consistency.
- Pour the gravy into a gravy boat. Slice the turkey into 1/2 inch thick pieces and serve over the rice or noodles with generous spoonfuls of gravy over each serving. I usually serve this with steamed asparagus or broccoli on the side. I'll try to remember to take a picture next time.