Turkey Medallions with Béarnaise Sauce

Culinary Setting
Boneless Breast


1/4 c shallots, chopped

20 black peppercorns, cracked

3 tbsp dried tarragon leaves

5 oz tarragon vinegar

2 oz dry white wine

30 oz unsalted butter, melted

10 egg yolks

1/4 c fresh tarragon sprigs

2 tbsp parsley, chopped

12 lbs 3-oz Each TURKEY MEDALLIONS, skinless


As needed salt and freshly ground black pepper

As needed flour

As needed dried tarragon

1 lb unsalted butter

As needed fresh tarragon sprigs


Béarnaise Sauce

Combine shallots, peppercorns, dried tarragon and vinegar. Reduce to dry.

Add wine to the reduction strain.

Combine strained reduction and egg yolks in a stainless steel bowl. Cook over double boiler until eggs are thick.

Gradually add melted butter, whipping constantly.

Stir in tarragon and parsley.

Yields: 1 quart.

Turkey Medallions

Flatten turkey medallions between sheets of parchment paper to an even thickness.

Wrap medallions in turkey bacon, securing with toothpicks.

Sprinkle with salt and pepper.

Mix flour with 1 teaspoon dried tarragon. Lightly coat medallions with flour mixture, shaking off excess.

For each serving of two (2) medallions, heat 1-tablespoon butter in ovenproof sauté pan. Sauté over medium high heat for 2 minutes, turn and cook for an additional 1-2 minutes or until cooked through.


Plate medallions on warm dinner plates and nap with warm sauce. Garnish with additional tarragon sprigs.

Nutrition Facts

Total Calories 570

Calories from Fat 340

Total Fat 39 g

% Daily Total Fat 60

Saturated Fat 23 g

% Daily Saturated Fat 115

Cholesterol 280 g

% Daily Cholesterol 93

Sodium 390 mg

% Daily Sodium 16

Total Carbohydrates 8 g

% Daily Total Carbohydrates 3

Dietary Fiber 1 g

% Daily Dietary Fiber 4

Sugars 0 g

Protein 45 g

% Daily Protein 25

% Daily Vitamin C 0

% Daily Calcium 6

% Daily Iron 15