Cut the shoulders in half in thickness, to cook faster. Season these slices of meat with sea salt and ground black pepper and put them on a plate. I peel the shallotes and sliced them not very thin, and I cut the grapes only in two.

In a deeper frying pan, I heated 50 ml of extra virgin olive oil. After the oil warmed up, I put to fry the meat. While the meat is frying over medium heat, I sprinkled a teaspoon of dried thyme on top. Fry the meat for about 1-2 minutes, until it gets a little golden colour, then turn them on the other side. I fried them in the same way for 1-2 minutes on the other side, after which I took them out on a plate and put them aside.

In the same pan, I put about 20 g butter to melt. After it has warmed up a bit, we can fry the sliced shallots. Fry the sliced shallots for about 5 minutes on medium to low heat, stirring occasionally. Now we can add the grapes. I seasoned it with sea salt and ground pepper, left it for about three minutes for the grapes to leave their juice, then I put the fried meat back in the pan. I sprinkled half a tablespoon of Hungarian sweet paprika powder on top and immediately poured half a cup of hot water, in which I dissolved a tablespoon of a vegetable mix for soups. Add a spoonful of BBQ sauce and let it simmer for half an hour until the tenderloin slices are done.

After half an hour, check if the meat is done, and add 100 ml of single cream, which will give a creamy texture to our dish. Simmer for another minute and that’s it the best turkey tenderloin recipe, ready to serve.