Seared Turkey Tenderloin with a Beau Monde Ala Minute Sauce
Challenge Dairy sent me a little gift pack and a challenge to create a holiday appetizer. I didn’t grow up eating a lot of the traditional holiday fare…..I’m Puerto Rican so we do things a little different. I thought a little bit about what a good appetizer would be and I had some turkey tenderloin that I had sitting around after the 24, 24, 24 adventure so I decided to make a rub with the spices they sent me that consisted of chipotle, fennel seed, and beau monde.
Then I butterflied the tenderloin and stuffed it with roasted pumpkin seeds.
Then I trussed it.
Then I seared it in Challenge Butter that I clarified.
After I had a nice sear on the outside I placed the pan in the oven until I reached 155F. I removed it, let it rest then took the same pan and made a Beau Monde Ala Minute Sauce and whisked it all together with the Oxo whisk they sent me. Served it over some sauteed zucchini with a little baby arugula…..ta-da!
Ingredients:
- Turkey tenderloin, Brined in a sugar and salt mixture for 2 days
- Roasted pumpkin seeds
- Challenge Butter
- Spice Islands Chipotle, Beau Monde, and Fennel Seed seasoning
- Baby arugula
- Zucchini
- Shallot, minced
- White Wine
Procedure:
- Butterfly the tenderloin and stuff it with roasted pumpkin seeds
- Rub it with the spices
- Place in pan with hot clarified butter then sear each side
- Place entire pan in the oven at 325F….cook until internal temperature reaches 155F…remove and let rest
- Pour off excess liquid in pan then pour in a little more butter
- Toast shallot in sauce
- Deglaze with white wine and remove from heat and add a little Beau Monde seasoning and Challenge Butter
- Whisk
- Serve over Turkey Tenderloin
Enjoy,
Eric
Simple and delicious turkey dinner. Love it.
what a great way to change up turkey, I love it!!
As always I love your classic presentation with your Puerto Rican pizazz. Beautiful dish and it sounds very tasty. Love the idea of stuffing the turkey tenderloin with pepitas. I’m not familiar with Beau Monde, but I’ll be on the lookout for it now; always need another seasoning to add to my ever-growing collection of goodies. I know what you mean about Puerto Ricans eating different holiday fare. I’d never had dried fruit and sausage stuffing in the Thanksgiving bird until marrying my hubby whose mother is Puerto Rican. I’d also never had white rice on Thanksgiving, and at Christmas, and New Years, and every other lunch and dinner. But dadgum, Puerto Ricans know how to make rice. My mother-in-law, Cuqui, can take the exact same white rice that I use, but in her hands it becomes the nectar of the gods!
Hey Eric! This recipe has been a real hit over here and there are a couple of us just dying to try it out this weekend!
And to anyone that might be interested in winning a trip to a guest ranch in Montana, you can register at: http://www.challengedairy.com/sweepstakes/index.html