Turkey Fillet from My Quick Kitchen

Fast cooking can also be good!

1. This dish, including preparation in a well-organized kitchen, takes a maximum of 25 minutes! A little handicraft-deficiency (when cutting) can be countered with small kitchen helpers. Summarum- anyone can make it in this time.

Start = 12:35 PM

1. First put the plate (or pans) on the stove and put 2 tablespoons there. Ghee up and let it heat slowly. A large pot that is filled to floor level with water is also brought to temperature and also belongs on the stove from the start. The next step is to cut the mushrooms into slices, peel the sweet potatoes and cut into small sticks, take the beans out of the bag and put them in the large pot that is filled with water in the bottom. Wash the turkey fillets and rub with olive oil. Now set the heat on all cooking utensils to maximum heat.

Step 2 = 12:45 p.m.

1. First put the chamignons on the plate and fry them. Season with Pul Biber. Then they add the poultry (meat) and fry it crispy on both sides. Now put the sweet potato sticks on the plate and mix with the mushrooms. Use Pul Biber and sea salt again for seasoning. Now reduce the heat to 3/4 maximum. Turn the beans in the pot once completely and add 3 tablespoons. Add mustard. Turn again and add the cream. Now also reduce the heat on this pot (approx. 1/2 maximum setting).

Step 3 = 12:55 p.m.

1. Now season the ingredients on the plate with rosemary and again reduce the heat to a minimum. The ingredients should only steep. I would now like to give you 2 tablespoons at this point. Add olive oil. The beans are also seasoned again with a little salt and butter. In the meantime I have already prepared plates. I am now preparing and serving them.

to the table at 1:00 PM

1. Last step, put the mustard sauce on the plate – done!

Bon appetit and culinary greetings your Biggi