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Turkey Tenderloin with Sweet Mash, Creamed Spinach

Turkey Tenderloin with Creamed Spinach and Mashed Sweet Potatoes

Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Turkey Tenderloin with Creamed Spinach and Mashed Sweet Potatoes- This recipe a lighter version of steak house classics. Instead of using beef filet mignon, I use turkey tenderloin for a steak and pair it with a delicious sauce made with shallots and demi glace. I pair the tenderloin with cream cheese creamed spinach and mashed sweet potatoes.
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Mashed Sweet Potatoes

  • 4 medium sweet potatoes pierced
  • 4 tablespoons unsalted butter
  • 2 teaspoons kosher salt
  • 3 sprigs thyme leaves only

Turkey Tenderloin

  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon savory seasoning or creole seasoning
  • 1 turkey tenderloin cut 1 ½ in thick
  • 1 tablespoon oil
  • ½ cup unsalted chicken stock
  • 1 tablespoon unsalted butter
  • 1 shallot chopped
  • 1 garlic clove chopped
  • 1.5 oz. demi-glace
  • ¼ cup chives

Creamed Spinach

  • 2 tablespoons oil
  • 1 lbs. baby spinach
  • 1 ½ cups half and half
  • 6 oz. cream cheese diced
  • 1 cup Parmesan grated
  • 1 ½ teaspoons black pepper
  • ½ teaspoon garlic powder


  • Pop sweet potatoes in the oven on the grate for 1 hour until tender. Remove from oven and cut a small slit down the middle to release the steam. Grab a towel and take sweet potatoes and scoop out the flesh into a bowl, add butter, salt and thyme. Mix together until butter is melted, taste and adjust seasoning.
  • In a bowl mix salt, pepper and savory seasoning, evenly season tenderloin on both sides. Sit out for 15 minutes at room temperature.
  • While turkey rest for 15 minutes, make the creamed spinach heat a pot over medium heat add oil and spinach cook until spinach is wilted, then add remaining ingredients and bring to a boil. Transfer to a serving bowl.
  • Heat a grill pan over medium high heat, add oil then add tenderloin and cook for 3 minutes each side. Then pop in the oven for 5 minutes. Remove tenderloins and sit to the side. Pour chicken stock in grill pan and with a wooden spoon scrape pan to pick up brown bits. Heat a small skillet over medium heat, once hot add butter then cook shallots and garlic for 1 minute. Add chicken stock and demi-glace and cook until demi-glace is melted. Taste and adjust seasoning, sit to the side.
  • To assemble add sweet potatoes to center of plate, place one tenderloin in the center and ladle 2 tablespoons of sauce over top and garnish with chives.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg