Pecan Turkey Filet




2/3 c flour

1/2 c unsalted butter

3 tbsp green onion, chopped

1 tbsp garlic, minced

3/4 c dry sherry

2 c heavy cream

1 c seedless red grapes, halved

1/2 c Dijon mustard

1 c pecan halves, toasted


Cut turkey into 3-ounce medallions. Pat dry and dredge in flour.

Heat butter in a sauté pan and brown turkey. Continue to sauté until cooked through.

Remove medallions and keep warm for service.

In the same sauté pan, cook green onion and garlic until soft. Deglaze the pan with sherry. Add heavy cream, grapes and mustard. Reduce until thickened. Stir in pecans.

Serve two 3-ounce medallions per portion. Place medallions on warmed dinner plate and spoon sauce atop turkey.

Nutrition Facts

Total Calories 430

Calories from Fat 210

Total Fat 23 g

% Daily Total Fat 35

Saturated Fat 11 g

% Daily Saturated Fat 55

Cholesterol 165 g

% Daily Cholesterol 55

Sodium 270 mg

% Daily Sodium 11

Total Carbohydrates 9 g

% Daily Total Carbohydrates 3

Dietary Fiber 1 g

% Daily Dietary Fiber 4

Sugars 2 g

Protein 43 g

% Daily Protein 15

% Daily Vitamin C 4

% Daily Calcium 6

% Daily Iron 15