© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
Sauce:
4 oz butter
1-1/2 tbsp garlic, freshly minced
4 oz all-purpose flour
2-1/2 Pints turkey stock
2/3 c Burgundy
3 Medium sweet red bell pepper
1/2 tbsp fresh oregano, minced
1/2 tbsp fresh thyme, minced
To Taste: salt and white pepper
3 oz butter substitute for broiling
20 2-1/2 to 3 oz each turkey tenderloins
As needed: fresh thyme and oregano sprigs
For sauce: heat butter in sauce pan. Add garlic, and saute for several seconds. Add flour and prepare brown roux. Add stock and red wine. Simmer for 15 minutes.
Roast red peppers. Peel and seed, then puree and add to sauce. Simmer for another 15 minutes. Strain sauce using a china cap with a holding pan.
Add minced oregano and thyme; season to taste.
To Order: Apply butter substitute to broiler. Broil turkey tenderloins for 7 minutes per side or until 170 degrees Fahrenheit internal temperature is reached.
Pool 1-1/2 ounces of sauce on warm dinner plate. Place 2 tenderloins on top.
Garnish as needed with fresh thyme or oregano.
Total Calories 330
Calories from Fat 100
Total Fat 11 g
% Daily Total Fat 17
Saturated Fat 6 g
% Daily Saturated Fat 30
Cholesterol 130 g
% Daily Cholesterol 43
Sodium 840 mg
% Daily Sodium 35
Total Carbohydrates 15 g
% Daily Total Carbohydrates 5
Dietary Fiber 1 g
% Daily Dietary Fiber 4
Sugars 3 g
Protein 39 g
% Daily Protein 39
% Daily Vitamin C 90
% Daily Calcium 2
% Daily Iron 15