Pan-Fried Turkey Steak

Pan-Fried Turkey Steak

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 Box

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

Preparation Time35 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 pack(s)

Red Potato

1 unit(s)

Echalion Shallot

1 punnet(s)

Closed Cup Mushrooms

2 unit(s)

Garlic Clove

1 unit(s)


1 bunch(es)

Lemon Thyme

4 unit(s)

Turkey Steak

1 pack(s)

Bacon Lardons

1 pot(s)

Creme Fraiche


2 bag(s)

Baby Spinach

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1443 kJ
Energy (kcal)345 kcal
Fat11.0 g
of which saturates6.0 g
Carbohydrate26 g
of which sugars5.0 g
Dietary Fiber0 g
Protein37 g
Cholesterol0 mg
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Frying Pan
Baking Tray
Instructionsarrow up iconarrow up icon

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!