Turkey fillets with green beans & sweet onion sauce

    28 minutes

    Green beans have more than five times as much beta carotene as the yellow variety.

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    Serves: 4 

    • 2 tablespoons grated orange zest
    • 1/2 cup freshly squeezed orange juice
    • 2 teaspoons grated lemon zest
    • 1/4 cup freshly squeezed lemon juice
    • 3 tablespoons honey
    • 1/2 teaspoon freshly ground black pepper
    • 4 small skinless turkey breast fillets (125 g each)
    • 1/2 teaspoon salt
    • 500 g green beans
    • 2 tablespoons unsalted butter
    • 1 extra-large yellow onion, finely sliced
    • 2 large shallots, sliced
    • 2 large garlic cloves, minced

    Preparation:15min  ›  Cook:13min  ›  Ready in:28min 

    1. Whisk orange zest and juice, lemon zest and juice, honey and pepper in a small bowl. Set aside.
    2. Place each fillet between 2 sheets of plastic wrap. Pound until 1.25-cm thick. Sprinkle both sides with 1/4 tsp salt.
    3. Half-fill a medium saucepan with water. Add remaining salt; bring to the boil over medium-high heat. Add beans; cook just until they turn bright green, 3 minutes. Drain. Transfer to a platter and keep warm.
    4. Meanwhile, melt butter in a large non-stick frying pan over medium-high heat. Add the onion, shallot and garlic; sauté for 2 minutes or just until the onion is transparent but not brown. Use a slotted spoon to transfer mixture to a plate.
    5. Sauté turkey in same pan, 3 minutes on each side. Arrange on top of the platter of beans. Keep hot. Pour the reserved juice mixture into the pan, add onion mixture; boil 2 minutes. Spoon over turkey and beans and serve.

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