Ease of Preparation: Easy
Preparation Time: 10 min
Cook Time: 10 min
Servings: 4
Recipe By: American Heart Association
From: American Heart Association Low-Salt Cookbook, 3rd Edition
Used with permission of Clarkson Potter
Other Poultry
Other Poultry
Tarragon Turkey Medallions
Preparation of this entrée is very fast paced, so have your side dishes ready before you begin cooking it. Mixed salad greens topped with Cider Vinaigrette and Rice and Vegetable Pilaf make good accompaniments.
Ingredients
2 tablespoons fresh lemon juice
2 tablespoons water
1 1/2 teaspoons fresh tarragon leaves or 1/2 teaspoon dried, crumbled tarragon leaves
1 medium garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound turkey tenderloin, all visible fat discarded
vegetable oil spray
2 teaspoons olive oil
2 tablespoons water
1 1/2 teaspoons fresh tarragon leaves or 1/2 teaspoon dried, crumbled tarragon leaves
1 medium garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound turkey tenderloin, all visible fat discarded
vegetable oil spray
2 teaspoons olive oil
Directions
In a small bowl, whisk together the sauce ingredients. Set aside.
Cut the turkey crosswise into 1/4-inch slices.
Lightly spray a large nonstick skillet with vegetable oil spray. Heat over high heat. Add the oil and swirl to coat the bottom. Cook the turkey slices in a single layer for 2 minutes. Turn the turkey and cook for 3 minutes, or until no longer pink in the center. Transfer the turkey to a serving plate.
Pour the sauce mixture into the skillet. Cook for 15 to 20 seconds, or until the mixture reduces to 2 tablespoons, stirring constantly with a flat spatula.
To serve, drizzle the sauce over the turkey.
Cut the turkey crosswise into 1/4-inch slices.
Lightly spray a large nonstick skillet with vegetable oil spray. Heat over high heat. Add the oil and swirl to coat the bottom. Cook the turkey slices in a single layer for 2 minutes. Turn the turkey and cook for 3 minutes, or until no longer pink in the center. Transfer the turkey to a serving plate.
Pour the sauce mixture into the skillet. Cook for 15 to 20 seconds, or until the mixture reduces to 2 tablespoons, stirring constantly with a flat spatula.
To serve, drizzle the sauce over the turkey.
Chef Suggestions
To make Tarragon Pork Medallions, substitute a 1-pound pork tenderloin for the turkey; cook as directed above.
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