Recipe

Darbars Teriyaki Turkey Tenderloins With Demi-glace Gravy Recipe

	Darbar / All my dishes 2 years, 5 months ago This is a great meal for a weeknight. Simple and amazingly delicious. The sauce is incredible! Prep:5m Cook:45m Servings:6	Darbar
	teriyaki turkey tenderloin rice

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Ingredients

1 pkg. turkey tenderloins (2 pcs.) pre-marinated in teriyaki sauce

salt and pepper to taste

1 14oz. can chicken broth

1 tablespoon turkey, chicken or vegetable Demi-glace

sprinkles of Wondra flour as necessary

1/2 cup Madiera wine or white wine

cooked noodles or rice

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.

If you can't find Demi-glace visit this link: www.morethangourmet.com:3322/EXEC/0/15qe1sr1la7nto17ieig01u2eubo

and if you've never cooked with demi-glace, you've gotta try it! It makes sauces and gravies unbelievably delicious.

Directions

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.

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Comments

lil_coop 2 years, 5 months ago said:
This looks delicious, I will have to make this soon! Thanks for posting.

leroux 2 years, 5 months ago said:
Yum! I think I'll add some mushrooms!

pudgy47 2 years, 5 months ago said:
Delicous flavors this is a keeper.. you are right Demi-glace is wonderful.

zena824 2 years, 5 months ago said:
This sounds delicious!

linebb956 2 years, 5 months ago said:
OK... what is the diffrence from the soup base and this demi-glace? I get it either from the Scandavian spice or from our local Sysco dealer, which is for resturants.. Mine cost under $10 and the demi glace when I looked it up was $45? That is a MAJOR diffrence? Go to: http://www.scandinavianspice.com they have it so you can look at the ingredents on each product... check it with yours and see what the diffrence is for me please.

frankieanne 2 years ago said:
A friend gave me some Demi-glace so I tried your recipe. This was the first time I was ever successful at making gravy! The gravy was super delicious! I think it would be great for a lot of dishes. Thank you!

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