2.tesp Olive Oil 
1 lb Turkey Fillet cutlet  
Salt & Fresh Ground Pepper To Taste 
3/4 c Orange Juice 
2 tbs Lemon Juice 
2 tbs Currant Jelly 
1/2 tesp Dried Tarragon, Crushed 
1 tbs Butter 

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.