Turkey Fillet in Tarragon Wine Sauce

Ingredients

• 1 clove garlic
• 1 medium onion
• 300 g Mushrooms
• 400 g turkey breast fillet
• 3 stalks tarragon
• 4 tbsp oil
• Salt
• Pepper
• 150 ml white wine
• 150 ml poultry stock
• 250 g heavy cream
• 2 tbsp Maille (mustard with tarragon)
• 1 tbsp orange juice
• 1 tbsp light sauce thickener
• 500 g Potatoes
• 1 egg
• 1 tbsp flour
• 2 tbsp chopped hazelnuts
• Tarragon for garnish
• oranges for garnish

Instructions

1. 1.

   Peel the garlic and crush it with a garlic press. Peel the onion and finely dice it. Clean the mushrooms and halve them. Wash the fillet, pat dry, and cut into about 2 cm cubes. Pull tarragon leaves from the stems. Heat 2 tablespoons of oil in a pan. Sear the turkey cubes for 2 minutes over high heat. Add garlic, onion, and mushrooms. Season with salt and pepper and cook for another 5 minutes. Deglaze with white wine, stock, and cream, then bring to a boil.

2. 2.

   Season with salt, pepper, Maille tarragon mustard, and orange juice. Sprinkle in the sauce thickener. Stir briefly until it boils again, then sprinkle with tarragon leaves. For the potato rounds, peel, wash, and grate the potatoes. Mix with egg, flour, and chopped hazelnuts. Season with salt and pepper. Heat 2 tablespoons of oil in another pan. Fry the potato mixture into small rounds. Serve the potato rounds and turkey fillet portions garnished with tarragon and orange slices.