Turkey steaks with cheese stuffing and lemon sauce

Ingredients for 4 servings:

• 4 turkey steaks (200 g each)
• 125 g Camembert(s), firm
• 1 tsp cranberries from the jar
• 4 tbsp wheat flour
• some salt
• some paprika powder, sweet
• 45 g clarified butter for frying
• 2 small lemons, organic, still green
• 1 large lemon(s), organic, in wedges
• 30 g sugar
• 4 tbsp water
• 125 ml white wine + 4 tbsp
• 2 tbsp brandy
• 100 ml whipped cream

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Rinse the turkey steaks under cold water and pat dry with a paper towel. Then cut a deep pocket into each steak. Rub the pocket with pepper. Cut the Camembert into slices and fill the pockets with the cranberries. Secure the steaks with wooden skewers. Rub the meat with salt and paprika and coat in wheat flour. Heat the clarified butter and add the stuffed steaks. Fry for about 8 minutes on each side. Arrange the steaks on a prepared serving platter and keep warm. Grate the zest from the organic green lemons. Peel the lemons, removing the white pith. Peel the lemons, removing the skin from the lemon wedges, halve the fillets, and arrange on top of the warm turkey steaks. For the sauce, boil the pan juices with 4 tablespoons of white wine. Mix the sugar with the water and allow to turn light brown, stirring constantly. Then deglaze with the remaining white wine and bring to a boil, stirring constantly. Bring to a boil briefly and remove from the heat. Add the pan juices, lemon zest, and heavy cream and stir to combine. Season the lemon sauce with salt and pepper and pour over the turkey steaks. 577 kcal per serving.