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Tournedos of Turkey

  • Breast
  • Lunch
  • Dinner

Tournedos are traditionally made with small round pieces of beef tenderloin, but in Chef David Wolfman’s Indigenous Fusion recipe, we’re using delicious boneless Ontario Turkey breast. 

Source: Ontario Turkey (ontarioturkey.ca), courtesy of Chef David Wolfman 

Print Recipe

Ingredients

  • 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 

Instructions

  • 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.   

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Classic Roasted Whole Turkey

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