Turkey Breast Tenders in Madeira Sauce

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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.


  • 4 turkey breast tenders, 5oz / 150g 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 / 250ml Madeira
  • 1 tbsp pink peppercorns (dried)
  • ½ tsp salt or to taste
  • ¼ cup / 60ml heavy cream
  • chopped onion greens as garnish


  1. Rinse the turkey breast tenders. Blot dry. Season with freshly ground pepper. Dredge in flour until thinly coated from all sides.
  2. Set heavy pan over medium-high heat. Add olive oil. Cook the meat from both sides until golden brown, ca. 3-4 minutes per side. Remove from pan, set aside
  3. Cook the onion until soft and translucent. Add carrot, celery, garlic and salt. Cook for 2-3 minutes
  4. Add Madeira and salt. Return the turkey breast tenders to the pan. Reduce heat, cover and simmer until the meat is fully cooked, ca. 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 ca. 45-60 minutes


I think that's a lovely

I think that's a lovely dinner -- fit for company. Love the addition of 'red'.

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