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Lunch / Dinner

Bacon-Wrapped Turkey "Filet Mignons" with Garlic Spinach

There’s no need to buy a $20-a-pound beef tenderloin to get great bistro fare at home. This ritzy dish takes a more economical approach by using turkey tenderloins instead!

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Ingredients

Don’t choose a thick-sliced bacon for wrapping these medallions. It will take longer to cook and likely won’t get crisp before the turkey is cooked.

Instructions

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.

Cut the steaks about the width of a strip of bacon. Wrap steaks with bacon and secure.

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.

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.

Tip the steaks on their edges to crisp the bacon, rolling them as they brown.

Nutritional Facts

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What is more comforting on a chilly, snowy day than enjoying a warm cup of soup?

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