Turkey Medallions on Young Spinach with Braised Tomato Quarters

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 45 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 350 g turkey breast fillet
  • 300 g spinach, (baby spinach)
  • 2 tomato (s), (vine tomatoes)
  • olive oil
  • butter
  • salt and pepper
  • Nutmeg, freshly grated
Turkey Medallions on Young Spinach with Braised Tomato Quarters
Turkey Medallions on Young Spinach with Braised Tomato Quarters

Instructions

  1. Cut the fillet into approx. 2 cm thick slices. Wash the spinach leaves and spin dry. Scald tomatoes with boiling water, peel and quarter them and remove the seeds. Dry on paper towels.
  2. Heat 1 tablespoon of olive oil in a pan, season with salt and pepper and fry on both sides over medium heat for about 4-5 minutes. The meat should just be cooked through, not more, because then it will be dry and tough.
  3. Briefly sweat the tomato quarters in 1 tablespoon of olive oil, no more, otherwise they will be too soft. Finally, add a little salt and pepper.
  4. Melt 1 tablespoon butter in a sufficiently large saucepan, gradually add the spinach leaves and stir constantly. When the leaves have collapsed, season with salt, pepper and nutmeg.
  5. To serve, place the spinach in the middle of the plate, place the meat in a fan shape and spread the tomato quarters around it.
  6. Another side dish goes well with risotto rice.

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