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Seared Turkey Steak

Seared Turkey Steak

with Creamy Lentils and Sweet Potato

Chef André attributes his love of food to his father, a Frenchman and a chef, and says that his fondest childhood memories are of family meals around his parents’ kitchen table. This recipe is a rapid recreation of one of the dishes that made regular appearances on that very table, and is one we hope you love as much as he does. Andrés creamy lentils aren’t famous for nothing!

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

300

Diced Sweet Potato

1

Wholegrain Mustard

½

Chicken Stock Powder

150

Green Beans

100

Creme Fraiche

2

Turkey Steak

½

Lemon

1

Lentils

8

Tarragon

Not included in your delivery

100

Water

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Nutritional information

Energy (kcal)744 kcal
Energy (kJ)3113 kJ
Fat17 g
of which saturates4 g
Carbohydrate84 g
of which sugars19 g
Protein64 g
Salt4.12 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Sieve
Knife
Grill Pan
Plate

Instructions

Roast the Squash
1

a) Pop the diced sweet potato onto a lined baking tray. b) Drizzle with oil and season with salt and pepper. Toss to coat evenly. c) Roast on the top shelf of your oven until soft and golden, 17-20 mins. Turn halfway through cooking.

Do the Prep
2

a) Meanwhile, trim the green beans and chop into thirds. b) Roughly chop the Chervil. c) Drain and rinse the lentils. d) Halve the lemon.

Cook the turkey through
3

a) Heat a splash of oil in a frying pan over medium-high heat. b) Season the turkey with salt and pepper. c) Brown the turkey for 2 mins on each side. d) Continue to cook the turkey, turning occasionally, until no longer pink in the middle, another 5-7 mins.

Simmer to cook the beans
4

a) Once the turkey is cooking, pop another frying pan on high heat with a splash of oil. b) Add the green beans, stir-fry for 1 minute then add the water (amount specified in the ingredient list). c) Stir in and dissolve the stock pot. d) Lower the heat to medium, simmer until the beans are tender, 4-5 mins.

Stir in the crème fraîche
5

a) Add the lentils, mustard and crème fraîche to the beans and stir through. b) Bring to the boil then remove from the heat and stir in half the chervil. c) When the turkey is cooked, remove from the heat, squeeze on some lemon juice and sprinkle on the remaining chervil.

Slice the chicken
6

a) Slice the turkey. b) Share the lentils and beans between your bowls. c) Pop the sweet potato chunks on top. d) Finish with the turkey and pour any remaining juices over.