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Medallions of turkey tenderloins in a cream sauce, topped with Parmesan cheese.

Turkey Tenderloin Medallions in Alfredo

1 tablespoon unsalted butter
1 cup heavy cream

1/2 cup freshly grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper

1 pound Honeysuckle White®, cut into medallions

Freshly chopped parsley, garnish

1. Melt butter in saute pan over medium high heat. Add heavy cream and bring to a boil (the cream will begin to rise and form a pillow of bubbles).
2. When bubbles are at their maximum height, sprinkle in Parmesan cheese to knock down the bubbles, reduce heat to medium low and cook, stirring constantly. Continue to stir, scraping the bottom and sides of the pan, as cheese melts and sauce thickens to desired consistency.
3. Add salt, pepper to adjust seasoning.
4. Arrange medallions in a shallow baking dish or souffle dish. Pour sauce over medallions and place into a preheated 350° F oven. Cook for 15 minutes or until medallions are cooked through.
5. Garnish with chopped parsley and Parmesan cheese.

Makes 4 servings.

Nutrition Facts:
Serving size: 6.7ounce/189.4g
Calories per serving: 502
Calories from fat 333
Total fat: 37 g
Saturated fat: 20 g
Cholesterol: 183 mg
Sodium: 472 mg
Carbohydrate: 2 g
Fiber Carbs: 0 g
Sugar Carbs: 2 g
Protein: 39 g

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.