Turkey Steaks with Grape and Currant Sauce

[cheztom]

Been making a lot of this for catered parties lately. With five spice fingerling yams and french peas with chanterelles...

Turkey Steaks with Grape and Currant Sauce

>For 10 servings

4 pounds Turkey breast meat, skin on
2 fluid oz. olive oil
1/2 pound. leeks, 2" long matchstick cut
1/2 pound onions, 1/4" dice
1/2 C Balsamic Vinegar
1/2 C Red Wine Vinegar
1 quart chicken stock
1/3 pint red seedless grapes, halved
1/3 pint green seedless grapes, halved
1/3 pint black globe grapes, halved
1 T. sea salt
1 oz. fresh chives, chopped
1 pint currants
1 T. Coarse ground black pepper

Cut the turkey breasts into 1/2" thick cutlets weighing approx 6 ounces apiece. Season the turkey with salt and pepper. Heat olive oil in a large straight sided saute pan over medium high heat.

When oil is shimmering and hot add the turkey cutlets a few at a time. Don't crowd the pan. Cook 2-3 minutes per side. They will be slightly under cooked. Transfer to an oven proof serving pan, cover, and reserve in a 200 degree oven while the sauce is being made.

Add a small amount of additional olive oil to the pan. Add the leek and onion and saute for 2 minutes or until onions are translucent. Add the balsamic vinegar and red wine vinegar; cook until reduced to syrup consistancy and fully absorbed by the vegetables.

Add the chicken stock, grapes, currants, salt, pepper, and any juices that have accumulated around the turkey steaks being held. Boil the sauce for 3-4 minutes or until the sauce reduces by a third. Remove from heat.

Retrieve the turkey from the oven and dress with the sauce. Hold for no longer than 20 minutes before service.

Serve turkey with a nape of the sauce and garnish with chives.

[cheztom]

ooops! Forgot to add a few notes....

You can get your butcher to provide you with a full de-boned turkey breast, or hunt around in your grocery stores. A lot of them have these pre-packaged, especially at this time of year. You can also use turkey tenderloins - just make sure to trim out the middle tendon and any silver skin. I saute them whole for about 5-6 minutes until all sides are browned, then finish in a 350 degree oven until an internal temp of 165 is reached when testing in the thickest part of the tenderloin. Then cut them into 1/2" slices on a bias for service. I get two portions out of each tenderloin (they're big!) so for 10 servings you'll need 5 tenderloins.

[roger ramjet]

sounds REALLY good there, Tom...I never tried grapes with turkey...good thing we have some turkey still kicking around!

thanks!

[cjs]

That does sound good, Tom!

[Roberto]

Man, recipes like this make me want to work harder in the kitchen - Hat's off to you for this one!

R