Turkey Tournedos with Prunes and Apricots

Turkey Tournedos with Prunes and Apricots
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 1 Tbsp.
    (15 mL)


  • 4-5 oz
    (120-150 g)

    turkey tournedos

  • 10

    pearl onions

  • 1 cup
    (250 mL)

    chicken bouillon

  • 1/4 cup
    (60 mL)

    prune juice

  • 1

    lemon or orange zest

  • 12

    dried pitted prunes, chopped

  • 12

    dried apricots, chopped

  • Salt and pepper to taste


In a large pan, sear turkey tournedos in oil and butter. Add onions and continue cooking without browning.

Add remaining ingredients and blend well.

Bring to a boil then lower heat and cook covered 10 minutes until tournedos are tender.

Source: Chef Soeur Angèle

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007