3 oz (solid weight) unsalted butter
10 oz red currant jelly
10 oz ruby port wine
1-1/2 tbsp Dijon mustard
1 tbsp freshly squeezed lemon juice
1/4 tsp cayenne pepper
2 tbsp cornstarch
1/3 c cold water
To Taste salt and white pepper
4 lbs TURKEY TENDERLOINS
3 tbsp + 1 tsp unsalted butter
In a saucepan over medium-high heat, mix butter, jelly, port wine, mustard, lemon juice, and cayenne pepper until jelly is melted.
In a small bowl, combine cornstarch and water. Stir into jelly mixture, bring sauce to a boil and simmer for 4 minutes. Reduce heat, season to taste, and keep warm. Hold for service.
Cut tenderloins into medallions, about 1-1/2 ounces each. Slightly pound medallions between two pieces parchment paper until fairly thin.
To Order: Heat 1 teaspoon butter in saute pan over medium heat. Saute medallions 2 minutes per side. Oven finish in a 350 degree F conventional oven for about 5 minutes or until 165 degrees F internal temperature is reached.
Spoon a thin layer of Cumberland Sauce onto bottom of plate. Fan out four medallions on top of sauce. Ribbon with 1-1/2 ounces of Cumberland Sauce down center of medallions.