From: Executive Chef Lee Forman, Lemoine's Restaurant, The Inn on Trout River, Montgomery Center, VT. Yield: 10 servings.
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 epper
2 Tbsp. cornstarch
1⁄3 cup cold water
to taste, salt and white pepper
4 lb. turkey tenderloins
3 Tbsp. + 1 tsp. unsalted butter
For 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.
For turkey medallions: Cut tenderloins into medallions about 11⁄2 oz. each. Slightly pound medallions between two pieces of parchment paper until fairly thin.
To order: Heat 1 tsp. butter in saute pan over medium heat. Saute medallions 2 minutes per side. Oven finish in a 350°F conventional oven for about 5 minutes, or until 165°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 11⁄2 oz. of Cumberland Sauce down center of medallions.