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Pan-fried turkey with creamy pepper sauce
Pan-fried turkey with creamy pepper sauce
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Creamy turkey on the table in minutes.
Ingredients:
  • 20g butter
  • 800g Baby Coliban (Chat) potatoes (see note)
  • 200g green round beans, trimmed, cut into 3cm lengths diagonally
  • 750g turkey tenderloins
  • 18.20 gm olive oil
  • 375ml (1 1/2 cups) light thickened cream
  • 30g btl green peppercorns, rinsed, drained
  • 1 bunch fresh chives, cut into 3cm lengths
  • 3 tsp finely grated lemon rind
Instructions:
  • Boil the potatoes in salted water for 10 minutes until nearly tender. Add the beans and cook for 2 minutes until they turn bright green and tender crisp. Drain and transfer the beans to a bowl.
  • Prepare the tenderloins by slicing each one diagonally into 3-4 pieces. Season generously with salt and pepper. In a large frying pan over medium-high heat, melt the butter with half of the oil until it starts to foam. Cook the turkey slices for 2-3 minutes on each side until they turn golden and are fully cooked. Transfer the turkey to a plate and tent with foil to keep warm. Pour the cream into the pan and deglaze by scraping the bottom with a flat-edged wooden spoon to release any browned bits. Lower the heat to medium-low and simmer for 3-4 minutes until the sauce thickens by a third. Stir in the peppercorns and simmer for an additional 2 minutes.
  • Slice the potato into 1cm-thick slices and combine with the beans. Mix in chives, lemon rind, and the remaining oil. Season with salt and pepper, toss everything together. Plate the turkey, pour sauce on top, and serve alongside the potato mixture.

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