Tuesday, March 25 2014, 12:18 PM MDT
Stuffed Turkey Tenderloin With Spinach And Proscuitto
As Aired on November 21, 2013
Recipe Courtesy Chef Victoria Topham, Petite Feast
24 oz pkg of 1 turkey beast tenderloin without additional flavorings or marinades
1 bunch spinach, washed
1/4 lb prosciutto, very thinly sliced
2 tbsp olive oil
1 tbsp flour
Salt and pepper
1/4 cup shallots, minced
2 tbsp garlic, minced
1/4 cup white wine
2 cups low sodium chicken broth
3 tbsp half and half
2 tsp each fresh thyme leaves & sage leaves, minced
Butterfly the tenderloin. Lay the tenderloin vertically on your cutting board. Using a sharp knife, begin cutting the tenderloin in a horizontal motion about thick. Slice almost all the way to the opposite side of the tenderloin. Push back the portion on top and repeat the cutting motion again. Imagine you are unrolling a roll of paper towels or gift wrap. Sprinkle with salt, pepper. Set aside.
Blanch the spinach. In a shallow saut pan boil C lightly salted water. Add cleaned spinach and remove from heat. Allow spinach to wilt slightly. Remove to paper towels and blot dry. Cool and set aside.
Lay the blanched spinach on top of each prepared tenderloin. Top with a single layer of prosciutto. Roll the tenderloin and secure with kitchen twine. Sprinkle with additional salt, pepper, minced herbs and all of the flour.
Preheat oven to 350 degrees. Heat oil in a large over proof saut pan over medium high heat. Place the tenderloins in the pan seam side down and brown well on all sides. Remove tenderloins from pan.
Add shallots and saut briefly. Add garlic and saut 1 minute longer. Add white wine to deglaze, taking care to scrape browned bits from the bottom of the pan. Reduce until almost all liquid has evaporated. Add broth and and . Return tenderloins to pan and place in preheated oven for 15- 18 minutes or until internal temperature reaches 165 degrees.
Remove tenderloins from pan and tent with foil to keep warm. Finish sauce on stove top. Add remaining herbs and reduce until thickened slightly. Remove twine and slice tenderloins into thick slices. Pass sauce.
Serves 2-4 with leftovers