Turkey Tenderloins with Madeira Gravy

This year, I didn't roast a whole turkey at all during the holidays.  That's a first.  Especially at Thanksgiving.  I knew that we'd be staying home, as opposed to heading to visit relatives, and my kitchen is on the small side.  Sure, I've done it in the past; sometimes in the oven, sometimes in my roaster that can be plugged in and set aside so that I still have my oven free.  But this year, I just wasn't feeling it.

I would have a riot on my hands if did not serve turkey at Thanksgiving dinner.  No joke.  So, I started researching options.  I almost always roast an extra turkey breast or two on the side when I do a whole turkey, anyway.  We love our leftovers.  But I steered in a different direction this year - towards turkey tenderloins.

Now, my daughter was a bit disappointed, because the skin of a bird is her favorite part.  But the amazing flavor of both the meat and the gravy made up for that.  Basically.

I may just skip the whole turkey from here on out and make these turkey tenderloins a tradition.  Okay, probably not.  But I will be adding them to my menu on and off again throughout the entire year.  They are that good.  And the Madeira gravy?  Zoinks.  Oh, and you will want to make a full batch even if you're not feeding this many - it makes ridiculous cold turkey sandwiches!

This dish is at the same time elegant and home, and better yet, it's easy enough to make for supper on a weekday.

Turkey Tenderloins with Madeira Gravy

These turkey tenderloins in Madeira gravy are elegant enough to serve for the holidays, yet quick and easy enough to serve on a weekday.

by Heather Schmitt-Gonzalez

Prep Time: 10 minutes (+ 2-4 hours unatte

Cook Time: 25 minutes

Keywords: bake entree sauce alcohol turkey Christmas Thanksgiving American fall winter

Ingredients (serves 10-12)

for the turkey and marinade:

• 3 cups dry Madeira
• 1/4 cup + 2 tablespoons red wine vinegar
• 1/4 cup + 2 tablespoons white balsamic vinegar
• 12 garlic cloves, crushed
• 18 fresh thyme sprigs
• 2 teaspoons sea salt
• 4 pounds turkey tenderloins

for everything else:

• ~2 tablespoons vegetable oil
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons unsalted butter
• 3 large shallots, finely chopped
• 2 teaspoons all-purpose flour
• fresh thyme sprigs, to serve

Instructions

Stir all of the marinade ingredients together in a large measuring cup until the salt dissolves. Set 1-1/4 cups of the marinade aside.

Place the turkey tenderloins in a large storage container with lid or a couple of gallon-sized zippered baggies. Pour the remaining marinade over the turkey. Seal/cover, pressing out air, and refrigerate for 2-4 hours, turning occasionally.

Preheat oven to 450° F. Lift the turkey tenderloins out of the marinade (you can discard it) and pat them dry. Rub the tenderloins with 1 tablespoons of the oil, and sprinkle all over with the salt and pepper.

Heat remaining tablespoon of oil in a large cast-iron skillet over high heat. Add turkey and sear on each side, 2-3 minutes or until browned. Do this in batches, if necessary, adding a little more oil, if needed. Transfer to a 9x13 baking dish or a roasting pan, and discard any residual oil.

Reduce the heat to medium and add the butter and shallots to the pan, stirring until butter melts. Stir in the flour and allow to cook for about 3 minutes, or until shallots are just tender. Whisk in the reserved marinade from the first step, and bring it to a simmer; simmer until thickened, 2-3 minutes. Pour over the turkey tenderloins.

Slide into preheated oven and bake for 10-12 minutes, or until the temperature reaches 165° F. Transfer the tenderloins to a cutting board and tend with foil; let rest 10 minutes. Taste the gravy and adjust seasoning, if necessary. Transfer to a gravy boat.

Slice the turkey into 1/2-inch medallions and serve with the gravy.

-slightly adapted from The Lee Bros. Simple Fresh Southern