Put the mustard in a bowl, mix with the pesto and herb butter. Stir in the freshly chopped garlic cloves, fill up with olive oil while stirring until a creamy consistency is achieved. Then season to taste with lemon juice until a balanced taste is achieved (about 3 - 4 strong splashes).
Cut the turkey fillets about half a centimeter thin, season with pepper and knead properly into the marinade. Let the whole thing soak in for at least a couple of hours, preferably overnight. The rule of thumb: Let it steep for one hour per mm of fillet thickness.
Since this is an in-house creation, the quantities given are not exact. Since the marinade is always very tasty, and everyone has their own taste anyway, everyone should succeed. You can refine the whole thing with 1 - 2 chili peppers.
Once the marinade has been drawn in, the fillets can be grilled super, but they also taste great from the pan. Simply fry / grill the poultry for 3 - 5 minutes on each side, depending on the strength.
The whole thing gets a special touch if you sprinkle the fillets with finely chopped rosemary sprigs and then cook them as mentioned above.
As a side dish I recommend capellini with pesto plus ciabatta baked in the pan with olive oil and garlic. Mineral water as a drink, so that the taste is not alienated.
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