Don't know why I've never done this, but I sure will when we get home - sounds realy tasty!
Bacon-Wrapped Turkey “Filet Mignons” with Garlic Spinach
These quick-cooking turkey medallions may be petite in size, but there’s nothing small about their flavor!
Makes: 4 servings Total time: 30 minutes
2 turkey tenderloins (8–10 oz. each)
8 strips thin-sliced bacon
Kosher Salt and black pepper
1/4 cup extra-virgin olive oil, divided
1 Tbsp. minced garlic
1/2 tsp. red pepper flakes
2 bags leaf spinach, stemmed (10 oz. each
Kosher salt to taste
Lemon wedges
Cut each tenderloin crosswise into 4 steaks. Wrap each with a strip of bacon, securing it with a toothpick; season with salt and pepper.
Sauté turkey with 2 Tbsp. oil in a sauté pan over medium-high heat until golden brown, about 3 minutes per side. Turn filets on edges and brown the bacon all around, 3–4 minutes. Turkey is done when it reaches an internal temperature of 165°.
Let turkey rest 3 minutes, then remove toothpicks.
Heat 2 Tbsp. oil in same pan over medium-high heat. Stir in garlic and pepper flakes; sauté just until fragrant.
Add spinach, tossing with tongs until wilted; season with salt.
Serve turkey with lemon wedges to squeeze over meat and garlic spinach.
1. Cut the steaks about the width of a strip of bacon. Wrap steaks with bacon and secure.
2. Sauté turkey until golden brown on each side—for the best color, don’t move them much.
3. Tip the steaks on their edges to crisp the bacon, rolling them as they brown.
Bacon-Wrapped Turkey “Filet Mignons” with Garlic Spinach
These quick-cooking turkey medallions may be petite in size, but there’s nothing small about their flavor!
Makes: 4 servings Total time: 30 minutes
2 turkey tenderloins (8–10 oz. each)
8 strips thin-sliced bacon
Kosher Salt and black pepper
1/4 cup extra-virgin olive oil, divided
1 Tbsp. minced garlic
1/2 tsp. red pepper flakes
2 bags leaf spinach, stemmed (10 oz. each
Kosher salt to taste
Lemon wedges
Cut each tenderloin crosswise into 4 steaks. Wrap each with a strip of bacon, securing it with a toothpick; season with salt and pepper.
Sauté turkey with 2 Tbsp. oil in a sauté pan over medium-high heat until golden brown, about 3 minutes per side. Turn filets on edges and brown the bacon all around, 3–4 minutes. Turkey is done when it reaches an internal temperature of 165°.
Let turkey rest 3 minutes, then remove toothpicks.
Heat 2 Tbsp. oil in same pan over medium-high heat. Stir in garlic and pepper flakes; sauté just until fragrant.
Add spinach, tossing with tongs until wilted; season with salt.
Serve turkey with lemon wedges to squeeze over meat and garlic spinach.
1. Cut the steaks about the width of a strip of bacon. Wrap steaks with bacon and secure.
2. Sauté turkey until golden brown on each side—for the best color, don’t move them much.
3. Tip the steaks on their edges to crisp the bacon, rolling them as they brown.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com