Luxurious Turkey Steaks in a Creamed White Wine & Brandy Sauce:
Prep: 10 mins.
Cooking: 25 mins.
Rating: 3: Moderate
- 4 good-sized turkey breast steaks
- 150g Button mushrooms
- A quarter of a green pepper
- 2 cloves garlic
- Dollop of Crème Fraiche
- 1-2 cups white wine
- Half a mug of chicken stock
- Dried herbs – I’d prefer thyme
- Flour or cornflour – about a tablespoon or so
- 2 good teaspoons of any brandy (optional – it will certainly be nice without, but it’ll be great with)
- Fresh flat leaved parsley, chopped
- Seasoning – lots of lovely ground black pepper
- Delia’s lovely white rice, or a saffron rice(see Tricks’n’Tips)
- Cut the onion, garlic and quarter of the green pepper into large, rustic pieces and soften in a frying pan over a medium heat with the oil and butter.
- Add the turkey steaks. Try not to colour them whilst cooking – it will colour the sauce.
- Turn the heat down to minimum, add a splash of water to the pan and cook with the lid on for five minutes – the turkey will retain much more of its moisture that way.
- Add the brandy and allow the alcohol to evaporate (flame it if you wish to), then add the stock, wine, seasonings, dried herbs (Provencal mixed herbs would be fine) and stir all around.
- Add the small button mushrooms, whole. Stir again. Put the flour/cornflour into a small bowl or a round bottomed cup/mug and add a good knob of soft butter.
- Mix well with a fork to get a sticky lump and melt it into the sauce.
- Stir well. The butter & flour will thicken the sauce and add a gloss to it.
- Add the Crème Fraiche and stir in thoroughly. Bring back to temperature but avoid boiling the mixture.
- Lift out the steaks onto the pre-warmed plates. Give the sauce a final seasoning check, throw in the chopped parsley, stir and pour over the steaks, being generous with the button mushrooms.
- Serve with Delia’s white rice (or a saffron rice would be nice) and vegetables that have good strong colours – green and red.