Béarnaised Turkey Medallions

Flatten turkey medallions between sheets of waxed/parchment paper to an even thickness.

Wrap medallions in turkey bacon, securing with toothpicks. Lightly sprinkle each with salt and pepper.

Mix flour with minced tarragon. Lightly coat medallions with flour mixture, shaking off excess.

Heat butter in a large ovenproof sauté pan. Sauté over medium-high heat for 2 minutes, turn and cook for an additional 2-3 minutes or until cooked through to an internal temperature of 165 degrees F.

Meanwhile, heat prepared Béarnaise Sauce over low heat until hot but not boiling.

Serve medallions on warm dinner plates and nap with warm sauce. Garnish with additional tarragon sprigs.