Peppered Turkey Medallions with Chutney Sauce
Recipe courtesy of the National Turkey Federation.
1 tablespoon mixed peppercorns
1 pound turkey tenderloins, cut into 3/4-inch medallions
1 teaspoon butter
2 teaspoons olive oil - divided use
2 tablespoons minced green onion
1/4 cup turkey broth
2 tablespoons brandy
1/4 cup prepared chutney
- Crush peppercorns in spice grinder, food processor or in a mortar with pestle. Pat peppercorns on both sides of turkey medallions. Refrigerate 30 minutes.
- In large non-stick skillet, over medium heat, sauté medallions in butter and 1 teaspoon oil 4 to 5 minutes per side or until no longer pink in center. Remove medallions from pan and keep warm.
- Add remaining teaspoon of oil to skillet and sauté onions 30 seconds. Add broth and cook 45 seconds to reduce liquid. Stir in brandy and cook 1 to 2 minutes. Reduce heat to low and blend in chutney.
- To serve, place turkey medallions on a warm dinner plate. Pour chutney sauce over medallions.
Makes 4 servings.
Recipe and photograph courtesy of the National Turkey Federation.