Thursday, 27 September 2012

Turkey Steaks with white wine mushroom pan sauce


 When you see turkey in the market why not pick it up? Turkey make a nice alternative to chicken and everyone loves it. This is quickly cooked and then a simple sauce is made in the same pan to top.

You will need:

  • 4 pieces of turkey breast
  • salt/pepper - to your taste
  • 3 tbsp olive oil
  • 1/2 tsp onion powder
  • 1 tsp poultry seasoning
  • 1 tbsp dijon mustard
  • 1 tsp fresh thyme leaves
  • 1 tbsp butter
  • 1 clove garlic crushed
  • 1/4 cup white wine
  •  1-2 cups sliced mushrooms (any kind)

Step 1: place turkey on a plate and drizzle with olive oil. Add salt, pepper, poultry seasoning, mustard and fresh thyme leaves. Let sit to marinate 30 minutes in fridge.


Step 2: add more olive oil to hot pan and saute approx 4 minutes on each side. 


Step 3: once browned and cooked remove from pan.


Step 4: add a bit more olive oil and the sliced mushrooms to the same pan and saute until browned around the edges. Add garlic and cook 1 minute.



Step 5: once the mushrooms are dry and browned slightly add the white wine and butter. Cook for 1 minute and then add the turkey back to the pan and cook for 2-3 minutes more until the sauce has reduced slightly.


I have served with the sauce and mushrooms on top. I have also cooked asparagus and broccoli spears in a pan with 2 tbsp of water and 2 tbsp olive oil. I cover the pan and wait until I can hear that the water has evaporated and the oil is starting to fry the vegetables. This way I have steamed them for a few minutes and then I serve with a squeeze of lemon and salt/pepper.








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