Turkey Steaks with Watercress Sauce
|Serves: 4 people || ||Total time (min.): 40 |
A turkey cutlet with a creamy watercress sauce, a perfect comfort dish.
- 45ml (3 tbsp) plain flour
- salt and freshly ground black pepper
- 2.5ml (½ tsp) freshly grated nutmeg
- 4 turkey breast steaks, total weight 500g (1¼lb)
- 30ml (2 tbsp) sunflower oil
- 15g (½oz) butter
- 1 onion, chopped
- 150ml (¼ pint) vegetable stock
- 150ml (¼ pint) dry white wine
- 1 bunch watercress
- 90ml (3fl oz) single cream
- watercress sprigs, to garnish
- Kitchen Machine
- Mix 30ml (2 tbsp) flour, with a little salt and freshly ground black pepper and the nutmeg. Add the turkey and toss to coat, shaking off any excess.
- Heat the oil in a large frying pan and fry the turkey steaks for 5 minutes on each side, until golden and the juices run clear. Transfer to a plate.
- Add the butter and onions and cook for 4-5 minutes, or until the onions have softened.
- Stir in the remaining flour. Gradually add the stock and wine. Bring to the boil, stirring until thickened.
- Stir in the watercress and simmer for 5 minutes. Leave to cool slightly then transfer to the Liquidiser and blend until smooth. Return to the cleaned pan and stir in the cream. Season to taste.
- Add the turkey steaks and gently reheat. Arrange the turkey steaks on four serving plates, pour over the sauce, garnish with watercress sprigs and serve.