Sautéed Turkey Medallions with Cumberland Sauce

By Executive Chef Lee Forman


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


3 tbsp + 1 tsp unsalted butter


Cumberland Sauce

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.

Turkey Medallions

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.