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)2 |
| 8 | strips thin-sliced bacon8 strips |
| Kosher Salt and black pepper | |
| ¼ | cup extra-virgin olive oil, divided 1/4 cup |
| 1 | Tbsp. minced garlic1 Tbsp. |
| ½ | tsp. red pepper flakes 1/2 tsp. |
| 2 | bags leaf spinach, stemmed (10 oz. each2 bags |
| 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.
Nutrition Information
Per serving: 428 cal; 19g total fat (8g sat); 76mg chol; 668mg sodium; 16g carb; 7g fiber; 36g protein (0g sugars)
Cut the steaks about the width of a strip of bacon. Wrap steaks with bacon and secure.
Sauté turkey until golden brown on each side—for the best color, don't move them much.
Tip the steaks on their edges to crisp the bacon, rolling them as they brown.
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