Pan-fried turkey steaks in creamy mushroom sauce
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 (Serves 4)
- 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
- (To serve) 2 red onions, halved and grilled
- (To serve) Fresh rocket leaves
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.