Turkey Breast Tenders in Madeira Sauce

A very simple but delicious dinner: Turkey breast tenders served with a Madeira sauce and pink peppercorns.

The pink peppercorns (actually Baies Rose berries) add an interesting fragrance to the mild flavor of the turkey.

Ingredients

• 4 turkey breast tenders, 5 oz / 150 g each
• 3-4 tbsp flour
• freshly ground black pepper
• 3 tbsp olive oil
• 1 small onion, coarsely chopped
• 1 carrot, peeled and coarsely chopped
• 1 stalk celery, coarsely chopped
• 2 cloves garlic, coarsely chopped
• 1 cup / 250 ml Madeira
• 1 tbsp pink peppercorns (dried)
• ½ tsp salt (or to taste)
• ¼ cup / 60 ml heavy cream
• chopped onion greens as garnish

Preparation

1. Rinse the turkey breast tenders. Blot dry. Season with freshly ground pepper. Dredge in flour until thinly coated on all sides.
2. Set a heavy pan over medium-high heat. Add olive oil. Cook the meat on both sides until golden brown, about 3-4 minutes per side. Remove from pan and set aside.
3. Cook the onion until soft and translucent. Add carrot, celery, garlic and salt. Cook for 2-3 minutes.
4. Add Madeira. Return the turkey breast tenders to the pan. Reduce heat, cover and simmer until the meat is fully cooked, about 10-15 minutes.
5. Remove meat from pan. Puree the vegetables with a stick blender, then push the sauce through a fine mesh strainer.
6. Return the strained sauce to the pan. Add the pink peppercorns, bring to a simmer and cook for a few minutes until the peppercorns are soft.
7. Stir in the cream. Adjust seasoning with salt.
8. Serve the meat with the sauce, garnish with the chopped onion greens.

Serve with pasta and a vegetable.

Yields 4 servings

Preparation time about 45-60 minutes