Step 1

Cook the potatoes in a large saucepan of salted boiling water for 10 minutes or until almost tender. Add the beans and cook for 2 minutes or until bright green and tender crisp. Drain. Transfer the beans to a bowl.

Step 2

Meanwhile, cut each tenderloin into 3-4 slices diagonally. Season with salt and pepper. Heat the butter and half the oil in a large frying pan over medium-high heat until the butter is foaming. Add the turkey and cook for 2-3 minutes each side or until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Add the cream to the pan and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base. Reduce heat to medium-low and simmer for 3-4 minutes or until the mixture reduces by one-third. Add the peppercorns and simmer for 2 minutes.

Step 3

Cut the potato into 1cm-thick slices. Add to the beans. Add chives, lemon rind and remaining oil. Season with salt and pepper. Toss to combine. Divide the turkey among serving plates and pour over the sauce. Serve with the potato mixture.