Kentucky Inspired Hot Brown
Prep time
Cook time
Total time
Serves: 2 servings
  • 1 tbsp. vegetable oil
  • kosher salt
  • freshly ground black pepper
  • ½ cup water
  • 15 oz. turkey tenderloin
  • ⅓ cup shredded parmesan cheese
  • ½ cup heavy cream, 2 Roma tomatoes
  • 2 slices of bacon
  • 3 tbsp flour
  • 2 tbsp butter
  • 2 slices of Texas toast
  1. 1. Preheat oven to 350°F.
While oven is heating, heat large skillet over medium heat with 1 tablespoon oil. Use a paper towel to pat turkey dry, then season with salt and pepper. Place turkey in a hot skillet and cook for 5-6 minutes on one side until lightly browned then flip. Slice tomatoes in half and place tomatoes skin side down in the skillet and place skillet in oven*. Cook for about 10-12 minutes, until turkey reaches an internal temperature of 165°F
  2. 2. While turkey is cooking, heat medium skillet over medium heat and cook bacon until crisp and browned on both sides. Remove bacon from skillet and reserve for garnish, saving the drippings in the skillet. Reduce heat to medium-low and add butter and flour to skillet. Cook, whisking constantly with a small whisk or fork until nutty and flour is incorporated, about 1-2 minutes. Add cream to skillet, bring to a simmer then whisk in cheese. Season to taste with salt and pepper.
  3. 3. When turkey has finished cooking, remove skillet and turn off oven. Place bread slices on the oven rack to toast, about 2-3 minutes. Move turkey and tomatoes to a cutting board to rest. Pour any juices in skillet into Mornay sauce and stir.
  4. Cut toast into triangles and place two triangles on each plate. Slice turkey and fan out over the toast, placing tomatoes next to toast. Spoon Mornay sauce over top of turkey and garnish with bacon.
Recipe by My Modern Cookery at