Turkey Tenderloin Medallions With Mushroom Cream Sauce

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · Turkey · high-protein

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Ingredients

• 1 lb turkey tenderloins
• 7 oz, sliced cremini mushrooms
• 1/2 cup heavy cream
• 2 1/2 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1/2 cup chicken broth
• 4 1/2 oz wide egg noodles
• 1 small, diced yellow onion
• 1 tbsp olive oil
• 1 tbsp total salt, pepper and dried thyme

Method (tap to check — screen stays awake)

1. Slice the tenderloins crosswise into 1-inch medallions, press them flat, and dredge lightly in the seasoned flour.
2. Sear in the oil and 2 tbsp butter over medium-high heat, 3 minutes per side, until browned and firm with a center reading 165F; move to a plate.
3. Add the remaining butter, the mushrooms and the onion and cook 8 minutes until the mushrooms give up their liquid and it evaporates to browned edges.
4. Stir in any leftover dredging flour, cook 1 minute, then add the broth and cream and simmer 5 minutes until the sauce coats a spoon.
5. Boil the egg noodles 7 minutes until tender with a slight bite and drain.
6. Return the medallions and their juices to the sauce for 2 minutes, then serve over the noodles.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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