Turkey steaks in chive-cognac cream with new potatoes

Ingredients for 4 servings:

• 4 thin turkey cutlets, approx. 150 g each
• 20 small potatoes, new, (triplets)
• 3 tsp peppercorns, green, pickled in a jar
• 3 shallots
• 2 cloves garlic
• 1 bunch of chives
• 4 tbsp cognac
• 300 ml cream
• 2 tbsp rapeseed oil
• Salt
• Pepper, colored, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash the potatoes thoroughly and bring to a boil in a pot with plenty of lightly salted water (the potatoes should be covered with water). Bring to a boil over high heat, then simmer for about 15 to 20 minutes. In the meantime, peel and finely chop the shallots and garlic cloves. Rinse the chives, shake dry, and finely chop. Pour the peppercorns through a sieve, reserving the brine, and roughly crush the peppercorns in a mortar. Rinse the turkey steaks and pat dry. Heat the rapeseed oil in a pan and fry the turkey steaks over medium to high heat for about 3 minutes on each side, seasoning both sides with a little salt and a few turns of freshly ground pepper. Remove the turkey steaks from the pan, wrap in aluminum foil, and let rest. Now sauté the onions and shallots in the pan over medium heat until translucent, stirring frequently. Then add the peppercorns, 2 tablespoons of the brine, and the cognac, and mix well. Then add the cream and simmer until the sauce reaches a creamy consistency. Add the turkey steaks, along with any remaining juices, to the sauce in the pan and bring everything back to a boil. Add the chives and season with a little salt and a few grinds of freshly ground pepper. Drain the potatoes and arrange on plates with the meat and the sauce.