Pan-Fried Turkey Steak

Name: Pan-Fried Turkey Steak with Mushroom Sauce and Pancetta Roasties
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 2 Red Potato; 1 Echalion Shallot; 1 Closed Cup Mushrooms; 2 Garlic Clove; 1 Lemon; 1 Lemon Thyme; 4 British Turkey Steaks; 1 British Smoked Bacon Lardons; 1 Creme Fraiche; 2 Baby Spinach

with Mushroom Sauce and Pancetta Roasties

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There are many ways you can tenderise meat. Marinating is good. Hanging works especially well for game. In some parts of the world they like to wrap stuff in papaya leaves. But our method of choice today is whacking the daylights out of our meat with a frying pan! Simple, effective and fun...

Tags:

Family Friendly

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active

DifficultyMedium

Ingredients

/ serving 4 people

Red Potato

Echalion Shallot

Closed Cup Mushrooms

Garlic Clove

Lemon

Lemon Thyme

British Turkey Steaks

British Smoked Bacon Lardons

Creme Fraiche

(Contains: Milk)

Baby Spinach

Nutritional information

Energy (kJ)1443 kJ

Energy (kcal)345 kcal

Fat11 g

of which saturates6 g

Carbohydrate26 g

of which sugars5 g

Protein37 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grater

•Cling Film

•Grill Pan

•Baking Tray

•Plate

Instructions

Preheat you oven to 220 degrees. Chop the red potato into roughly 2cm chunks (no need to peel!). Halve, peel and chop the shallot into roughly 1cm pieces. Cut the mushrooms into roughly ½cm thick slices. Peel and finely grate the garlic (or use a garlic press). Grate the lemon zest. Pick the lemon thyme leaves from their stalks (discard the stalks).

Lay out a sheet of clingfilm and place the turkey steaks on top. Lay another sheet of clingfilm over the top. Using a frying pan or a rolling pin, bash the turkey steaks until they are roughly 1cm thick. This can be very cathartic! Take this opportunity to work off any frustrations the day has thrown your way...

Put the potato chunks on a baking tray. Pour over a glug of oil, sprinkle over a generous pinch of salt and the lemon thyme leaves and toss to coat. Pop on the top shelf of your oven for 20 minutes, then add the pancetta. Cook until the potato and pancetta are both brown and crispy, 5-10 mins more.

Heat a drizzle of oil in a frying pan on medium heat and add the shallot. Cook until soft, 4-5 mins. Add the garlic and cook for one minute more. Then add another drizzle of oil and the mushrooms. Sprinkle over a generous pinch of salt and a grind of black pepper. Turn the heat to medium-high. Cook until the mushrooms are soft and slightly browned, 6-7 mins. Squeeze in half the lemon juice and cook for a further 30 seconds.

Turn the heat down to medium and stir in the crème fraîche. Taste and season with more salt, pepper or lemon juice if needed then set aside. Season each turkey steak with salt, black pepper and lemon zest. Heat a splash of oil in a second frying pan on medium heat. Once the oil is hot add the turkey. Cook for 4 mins on each side then remove to a board to rest. TIP: The turkey is cooked when it is no longer pink in the middle.

When the potatoes and pancetta are browned and crispy, remove from your oven and add all the spinach to the baking tray (there's a lot, but don't worry - it will wilt down). Gently mix with the potatoes and pancetta and return to your oven for 3 mins. Meanwhile, heat up the mushroom sauce and cut the turkey steaks into roughly 2cm wide slices. Serve the turkey with a good spoonful of mushroom sauce and the potatoes on the side. ENJOY!