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How to make Pan fried turkey with creamy pepper sauce

Yield = 4
Prep time: 0:10
Cook time: 0:30
Total time: 0:40

Ingredients

  • 800g Baby Coliban (Chat) potatoes (see note)
  • 200g green round beans, trimmed, cut into 3cm lengths diagonally
  • 750g turkey tenderloins
  • 20g butter
  • 1 tablespoon olive oil
  • 375ml (1 1/2 cups) light thickened cream
  • 30g btl green peppercorns, rinsed, drained
  • 1 bunch fresh chives, cut into 3cm lengths
  • 3 teaspoons finely grated lemon rind

Method

  • Step 1 Cook the potatoes in a large saucepan of salted boiling water for 10 minutes or until almost tender. Add the beans and cook for 2 minutes or until bright green and tender crisp. Drain. Transfer the beans to a bowl.
  • Step 2 Meanwhile, cut each tenderloin into 3-4 slices diagonally. Season with salt and pepper. Heat the butter and half the oil in a large frying pan over medium-high heat until the butter is foaming. Add the turkey and cook for 2-3 minutes each side or until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Add the cream to the pan and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base. Reduce heat to medium-low and simmer for 3-4 minutes or until the mixture reduces by one-third. Add the peppercorns and simmer for 2 minutes.
  • Step 3 Cut the potato into 1cm-thick slices. Add to the beans. Add chives, lemon rind and remaining oil. Season with salt and pepper. Toss to combine. Divide the turkey among serving plates and pour over the sauce. Serve with the potato mixture.