Yield: 1 Establishment: Restaurant, Club Operation, Catering Operation Ethnicity: Italian Meal Type: Main Course, Entrée Preparation Method: Sear, Oven Finish Product Type: Turkey Tenderloins
Preparation 6 Ounces TURKEY TENDERLOIN Pinch kosher salt Pinch freshly ground black pepper As needed extra-virgin olive oil 2 Tablespoons freshly squeezed lemon juice
Pound turkey tenderloins to an even thickness. Season with salt and pepper. In a small amount of olive oil, sear turkey on both sides, remove from pan. Sprinkle with lemon juice.
Bake in a 325 degree F convection oven for 15 minutes or until cooked through. Hold for service.
Mushroom Marsala Sauce
In same oven, roast mushrooms in truffle oil with fresh herbs. Transfer to sauté pan, add butter and shallots. Deglaze with wine, reduce by 1/2 of the volume.
Add cream and reduce by 1/3 of the volume. Add cheese, garlic and nutmeg.
Service
Julienne turkey tenderloin. Add sun-dried tomatoes to turkey strips.
Cook fettuccine to al dente stage. Drain and toss with truffle oil to coat.
Mix fettuccine with Mushroom Marsala Sauce. Stir in turkey/tomato mixture and toss well to coat all surfaces.
Sprinkle with Parmesan. Garnish with fresh herbs.
Nutrition Facts
Calories 1830 Calories from Fat 820
% Daily Value*
Total Fat 92g
142%
Saturated Fat 37g
185%
Cholesterol 280mg
93%
Sodium 1700mg
71%
Total Carbohydrate 125g
42%
Dietary Fiber 8g
32%
Sugars 21g
Protein 98g
Vitamin A 50%
Vitamin C 45%
Calcium 110%
Iron 50%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:
