2 tbsp unsalted butter
4 lbs TURKEY TENDERLOIN, cut into 3/4-inch medallions
2 Medium onions, diced
2 Cloves fresh garlic, minced
4 ripe large tomatoes, peeled, seeded and diced
1 c TURKEY STOCK
1/2 c Chardonnay
2 c heavy cream
3 tbsp fresh basil, coarsely chopped
2-1/2 lbs cooked and drained linguini
As needed fresh basil for garnish
In a hot skillet over high heat, heat butter. Sear turkey medallions on both sides until cooked through. Remove from pan and set aside.
Add onions and garlic to the skillet and sauté over high heat. Cook until onions are dark brown.
Add diced tomatoes and continue cooking until liquid from tomatoes dissipates.
Add stock and Chardonnay; continue cooking until liquid is reduced by half.
Remove tomato and onion mixture to a blender or food processor and puree until smooth.
Return tomato mixture to skillet; add heavy cream and basil. Continue cooking until liquid is reduced by half, or is thick enough to coat the back of a spoon.
Return turkey medallions to the sauce and heat through.
For each order: serve about 3 medallions over 4 ounces linguini. Spoon sauce over turkey and linguini.
Garnish with fresh basil leaves.
Total Calories 730
Calories from Fat 210
Total Fat 24 g
% Daily Total Fat 37
Saturated Fat 13 g
% Daily Saturated Fat 65
Cholesterol 190 g
% Daily Cholesterol 63
Sodium 390 mg
% Daily Sodium 16
Total Carbohydrates 67 g
% Daily Total Carbohydrates 22
Dietary Fiber 4 g
% Daily Dietary Fiber 16
Sugars 4 g
Protein 58 g
% Daily Protein 25
% Daily Vitamin C 15
% Daily Calcium 6
% Daily Iron 30