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.
Lynn Lewis
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Ingredients
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
Directions
Preparation:15min ›
Cook:13min ›
Ready in:28min
- Whisk orange zest and juice, lemon zest and juice, honey and pepper in a small bowl. Set aside.
- Place each fillet between 2 sheets of plastic wrap. Pound until 1.25-cm thick. Sprinkle both sides with 1/4 tsp salt.
- 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.
- 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.
- 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.
