INGREDIENTS

2 turkey breast tenderloins

1 teaspoon dried sage, crushed

Salt and freshly ground black pepper

2 tablespoons butter

1 6 ounce fresh baby spinach

1 large pear, cored and thinly sliced

1/4 cup crumbled blue cheese

DIRECTIONS 

1. If necessary split tenderloins to make four 1/2-inch-thick steaks.
2.  Rub turkey with sage; sprinkle with salt and pepper. In extra-large skillet cook steaks in 1 tablespoon of the butter over medium-high heat 14 to 16 minutes or until no longer pink (170 degrees F), turning once.  Remove from skillet.
3. Meanwhile, in small skillet cook pear slices in remaining 1 tablespoon butter over medium to medium-high heat, stirring occasionally for 5 minutes or until tender and lightly browned.
4. Serve steaks with spinach and pears. Top with blue cheese.
5. Enjoy!