Turkey Steaks with Spinach, Pears, and Bleu Cheese
2 turkey breast tenderloins (1 to 1 1/4 lb. total)
1 tsp. dried sage, crushed
Salt and freshly ground black pepper, to taste
2 Tbsp. butter
1 (6 oz.) pkg. fresh baby spinach
1 large pear, cored and thinly sliced
1/4 c. crumbled bleu cheese
Horizontally split tenderloins to make four 1/2-inch thick steaks. Rub turkey with sage; sprinkle with salt and pepper. In extra-large skillet cook steaks in one tablespoon of the butter over medium-high heat 14 to 16 minutes or until no longer pink (170 degrees), turning once. Reduce heat to medium if turkey browns too quickly. Remove from skillet. Add spinach to skillet. Cook and stir until just wilted.
Meanwhile, in small skillet cook pear slices in remaining one tablespoon butter over medium to medium-high heat, stirring occasionally for five minutes or until tender and lightly browned.
Serve steaks with spinach and pears. Top with bleu cheese.
Recipe from Better Homes and Gardens
Nutrition information per serving:
Total fat 9g
Saturated fat 5g
Dietary fiber 2g