Pan-fried turkey steaks in creamy mushroom sauce
Christmas isn't just about a huge roast turkey. You can still bring in the Christmas spirit with these tender turkey steaks dressed in flavoursome garlic, red onion and mushroom. Turkey is low in fat, especially if, as in this recipe, you use skinless breasts. This recipe also cheats by using half-fat crème fraiche instead of double cream. Serve with plenty of crisp winter vegetables and new potatoes in their skins. You'll feel satisfied and pampered, not bloated and guilty!
Ingredients
Per portion: 316 kcal, 16g fat, 39g protein, 4g carbohydrate
1-2 cloves of garlic, finely sliced
Generous sprinkling of dried tarragon (or sage if preferred)
4 turkey breast steaks, weighing about 150g each
Seasoning
1 tbsp olive oil
For the sauce:
1 tbsp olive oil
1 red onion, finely chopped
Few sprigs of lemon thyme, leaves only
1 bay leaf
250g button mushrooms, sliced
200ml half-fat crème fraiche
75ml white wine or semi-skimmed milk
Seasoning
To serve:
2 red onions, halved and grilled
Fresh rocket leaves
Method
Sprinkle the garlic, dried herbs and seasoning over both sides of the turkey steaks.
Heat the oil in a non-stick frying pan and pan-fry the turkey for 5-7 minutes on both sides until just cooked.
Meanwhile, prepare the sauce. Heat the oil in a non-stick pan and add the onion, thyme and bay leaf. Cook the onions for 5 minutes over a medium heat until soft and caramelised (add some water if the onions begin to stick to the bottom of the pan).
Add the mushrooms and stir-fry for 2 minutes before stirring in the wine or milk, crème fraiche, and seasoning. Cook over a low heat to a creamy consistency.
Serve the turkey breasts on a bed of fresh rocket leaves with the creamy sauce and grilled red onions.
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