Turkey Medallions with Garlic Port Wine Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 turkey medallion (s) approx. 150 g each
- 5 clove (s) garlic
- 1 bunch parsley
- 0.5 ½ lemon (s), juice from it and some grated zest
- 150 ml port wine
- 100 ml cream
- Butter and oil for frying
- Flour for turning the meat
Print Recipe
Pin Recipe Instructions
- Turn the meat in flour and then sear it on all sides in a hot butter-oil mixture for approx. 3 minutes. Season with salt and pepper. Place medallions in a preheated, fire-proof dish and place in the oven preheated to 180 ° C for 8-10 minutes. Then check that the meat is done. To do this, cut a medallion briefly. Possibly leave in the oven longer.
- Meanwhile, for the sauce, simmer the brat stock in the pan with the port wine. Add the finely chopped garlic and cook for 1 minute. Prepared in this way, the garlic taste is very intense (if that bothers you can sauté the garlic briefly in the frying fat before adding the port wine - that makes the taste a little milder). Add a handful of chopped parsley, bring to the boil with the juice of half a lemon, a little grated zest and the cream. Let it boil down to the desired consistency. Season to taste with salt and pepper. Napkin the medallions with it.
- Serve with pasta.
- Note: I like to use the turkey inner fillets for the turkey medallions, which are nice and narrow. They can also be prepared from the turkey breast; if the breast is very wide, the slices can be cut in half across. The individual medallions should be 3 - 4 cm high, then they will stay nice and juicy.
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