The madness continues!
Today, I made a sauce of sautéed shallots...
A handful of cleaned and sliced morels...
And white wine, with a touch of heavy cream...
While that reduced, I sliced off some pieces of a beautiful turkey tenderloin and pounded it thin...
Then I peppered it heavily. No salt... I'll tell you why soon...
I then sautéed it, until just done, in sizzling butter. I plated the turkey alongside some brown rice, topped it with this truly extravagant sauce, and, to finish, I sprinkled some smoked sea salt over the top...
And guess what... it was over the top!
