Preheat oven to 400°F (204°C)

Heat a large oven proof skillet over medium high heat.

Add the cooking oil to the hot pan. The oil will shimmer if the pan is hot enough for cooking.

Season the turkey tenderloins on each side with Kosher salt and pepper along with a few pinches of paprika.

Place the turkey in the hot skillet, presentation side down, sauté 3-4 minutes per side.

Transfer the skillet to the oven and roast for 20 minutes, or until internal temperature is 165°F. About 20 minutes should do it.

Remove the skillet from the oven and transfer the tenderloins to a plate and cover will aluminum foil to allow the meat to rest for 10 minutes.

Place the hot skillet back on the burner over medium heat (be cautious handling the hot skillet at all times).

Add the onion, celery and mushrooms to the pan and sauté. As the vegetables release moisture into the pan, use a spoon to deglaze the brown cooking bits from the bottom of the skillet.

Next, add the stock and heavy cream. Stir to combine then add the herbs.

Cook and reduce the sauce until it thickens slightly. Use a clean spoon to taste for seasoning and adjust if needed.

Slice the turkey tenderloin and serve with a drizzle of sauce along with your favorite side dishes.