Turkey Tenderloin with Morel Mushroom Sauce | This tenderloin is served morel mushroom sauce, spaetzel and roasted Brussels sprouts.
INGREDIENTS
Turkey tenderloin, thinly sliced into cutlets
flour for breading turkey cutlets
salt and pepper
olive oil
1½ cup chicken stock
2 tablespoons butter
¼ cup heavy cream
3 shallots, finely chopped
½ pound morel mushrooms. Cleaned, halved and dried.
PREPARATION
- Dredge turkey cutlets in flour seasoned with salt and pepper. Sauté in olive oil until just cooked on each side, remove to a warm plate.
- Add chopped shallots and ¼ cup olive oil to pan, sauté until tender.
- Add mushrooms to shallots and sauté.
- Mix 2 tablespoons flour with softened butter into a paste. Add butter mixture to pan, a little at a time with the chicken stock. Add more of the butter mixture to achieve the desired thickness.
- Add heavy cream and mix, being careful not to break the cream.
- Place turkey cutlets in pan and cook for 2 minutes.
Serve with spaetzel, roasted Brussels sprouts and sauce over the tenderloin.
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