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Turkey Fillet with Pepper and Marsala Jus and Beans and Onion Vegetables

5 from 2 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 263 kcal

Ingredients
 

  • 1 approx. 400 g Free range turkey inner fillet. As with the chicken breast, this is the little corner on the inner part
  • Own blend of oregano, rosemary, marjoram,
  • Paprika, white pepper from the mill
  • Olive oil, currently we have beautiful oil from Liguria
  • 1 Garlic clove crushed

beans

  • 500 g Broad beans
  • 1 Breton Roscoff onion, AOC-classified, special aroma with little heat
  • 1 Tomato
  • Olive oil

Jus

  • Roast fillet,
  • 1 Powerful shot of Noilly Prat
  • 1 Slightly stronger shot of Marsala
  • 300 ml Homemade chicken broth
  • 1 tbsp Dried peppercorns green
  • 2 tbsp Salted butter
  • Arrowroot meal
  • Long pepper from the mill

Instructions
 

  • Mix the appropriate amount of spice mixture with oil. Marinate the prepared meat with this mixture for up to 1 day. Preheat oven. My oven has a gentle setting, which corresponds to around 80 °. Please put in a heat-resistant plate at the same time.
  • Salt the turkey fillet and fry it in not too hot oil flavored with a clove of garlic until golden brown. Then place on the preheated plate and cook for about 40 minutes.
  • For the jus, deglaze the roast with Noilly Prat and reduce, then add Marsala and reduce too. Pass everything through a sieve. Add the peppercorns, gradually pour in the chicken stock and reduce to about 1/ Beat with the butter and, if necessary, bind with a little mixed arrowroot flour. Season to taste with salt and long pepper from the mill.
  • Clean the beans, boil them almost cooked in heavily salted, boiling water, drain and rinse in cold water. Peel the Roscoff onion, cut into fine cubes and sauté in oil. Carefully add the beans and mix with the onions. I left them whole, of course you can cut them into bite-sized pieces. Finally, let the eighth tomato soak through. Spice up.
  • The meat should now have a core temperature of around 60 degrees. Cut into pieces to serve, arrange nicely with the beans and gravy and enjoy.

Nutrition

Serving: 100gCalories: 263kcalCarbohydrates: 39.8gProtein: 21.3gFat: 1.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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