Ingredients
- 210 gr turkey fillet
- 180 ml orange juice
- 32 gr currant jelly
- 30 ml lemon juice
- 14 gr butter
- 10 ml olive oil
- 1 gr salt
- 1 gr tarragon (dried)
In a large skillet, heat the oil, half a teaspoon at a time and cook the turkey in 4 batches over medium high heat for about 2 minutes on each side or until cooked. Sprinkle with about half the salt and pepper. Remove from the pan and hold in a warm oven. Turn the heat to high and pour in the orange juice and lemon juice; stir in the currant jelly, tarragon and the remaining salt and pepper. Boil until slightly thickened, about 4 minutes. Stir in any juices that have collected around the turkey and boil for 1 minute. Remove the pan from the heat and swirl in the butter. Pour over the turkey and serve.
