Tournedos of Turkey
1 tsp (5 mL) salt, divided
1 tsp (5 mL) black pepper, divided
1 tsp (5 mL) chopped fresh rosemary
¼ tsp (1 mL) chili flakes
½ tsp (2.5 mL) Dijon mustard
2 Tbsp (30 mL) red wine vinegar
¼ cup (60 mL) olive oil, divided
2.2 lb. (1 kg) turkey breast, boneless
8 slices bacon
1 medium beet, diced
1 medium sweet potato, diced
1 Tbsp (15 mL) hazelnuts (roughly chopped)
¼ tsp (1 mL) brown sugar
8 toothpicks
In a bowl, whisk a marinade together using ½ tsp (2.5 mL) salt, 1 tsp (2.5 mL) black pepper, rosemary, chili flakes, Dijon mustard, red wine vinegar, and 3 Tbsp (45 mL) olive oil. Cut the breast down the centre, lengthwise. Slice each piece of meat into four equal size slices approximately 5 cm thick. Wrap a slice of bacon around the outside of each tournedo, using a toothpick to hold each one together. Marinate the turkey tournedos for 15 minutes. Heat a cast iron pan over medium heat, add ½ Tbsp (7.5 mL) oil. Brown half of the tournedos in ½ Tbsp (7.5 mL) oil; turn over to brown them on the other side. Add ½ Tbsp (7.5 mL) more oil and repeat this process.
Transfer turkey to a parchment paper-lined baking sheet. Bake in a 375F preheated oven for 25 minutes or until the internal temperature reaches 165F/74C.
In a small bowl, combine the diced beet with half of the brown sugar, and remaining oil, salt, and pepper and mix well. Do the same with the diced sweet potato in a separate bowl. Spread vegetables on a parchment paper-lined baking pan and bake at 350F for 8-10 minutes.
In a sauté pan, over medium heat, toast the hazel nuts until slightly brown; remove from heat. Serve 2 tournedos per serving and garnish with roasted beets, sweet potato, and hazelnuts. Serve hot! Optional – serve with Wild Rice Salad.
Source: Ontario Turkey (ontarioturkey.ca), courtesy of Chef David Wolfman
