Turkey Medallions with Peppercorn-Mustard-Tarragon Sauce

Culinary Setting
Boneless Breast


1 oz shallots, minced

1 oz cider vinegar

2 tbsp fresh tarragon

8 oz dry white wine

1 lb unsalted butter, cut in pieces

1/3 c Dijon mustard

1/4 c green peppercorns, drained well

12 lbs (3-oz each) TURKEY MEDALLIONS, skinless


As needed salt and freshly ground black pepper

As needed flour

As needed dried tarragon

1 lbs unsalted butter

As needed tarragon sprigs


Peppercorn-Mustard-Tarragon Sauce

Combine shallots, vinegar, tarragon and wine. Reduce by half.

Reduce heat and gradually whisk in butter.

Add mustard and peppercorns.

As required, adjust seasonings and hold for service.

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 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 medallions over medium high heat for 2 minutes, turn and cook for an additional 1-2 minutes or until cooked through.


Plate two (2) medallions on warm dinner plates and nap with 1-ounce warm sauce. Garnish with additional tarragon sprigs.

Nutrition Facts

Total Calories 460

Calories from Fat 240

Total Fat 27 g

% Daily Total Fat 42

Saturated Fat 16 g

% Daily Saturated Fat 80

Cholesterol 185 g

% Daily Cholesterol 62

Sodium 450 mg

% Daily Sodium 19

Total Carbohydrates 8 g

% Daily Total Carbohydrates 3

Dietary Fiber 0 g

% Daily Dietary Fiber 0

Sugars 0 g

Protein 44 g

% Daily Protein 15

% Daily Vitamin C 0

% Daily Calcium 4

% Daily Iron 15