Slice the turkey tenderloins into 2 ounce medallions, then put between two layers of plastic wrap and gently pound with a meat mallet until flattened to ¼ inch thick, then reserve.

Set the oven to the warm setting. In a large, wide sauté pant, season each of the turkey scallopine lightly with salt and pepper, then dredge in the flour, tap off the excess, and quickly brown in the oil. Remove the scallopine when browned, place on a plate, cover with foil and keep warm in the oven. Repeat searing off the other scallopine.

When all the scallopine have been browned, quickly make the mushroom-wine sauce. Discard the oil from the pan, then add 2 tablespoons of the butter. Cook the mushrooms until lightly browned in the butter, season to taste, then add the shallots and cook until lightly browned. Deglaze the pan with the wine, then reduce by half. Add the stock and reduce by half. Whisk in the butter and cook until thickened enough to lightly coat the back of a spoon.

Meanwhile, warm the fava beans on medium-low heat in a little butter and salt and cook until tender throughout. Reserve.

To serve, toss the scallopine into the mushroom wine sauce for just a moment to refresh them, add the chopped herbs, then divide the scallopine evenly between four pre-heated dinner plates and top with reserved fava beans and mushrooms, finish with the sauce and serve immediately.