Turkey Steak with Gorgonzola Sauce and Pasta

Ingredients

• 3 leaves of sugar beet lettuce
• 400 g penne pasta
• Salt
• 1 Shallot
• 1 Red Onion
• 600 g skinless turkey breast fillet
• white pepper
• 1 Tbsp clarified butter
• flour (for dredging)
• 1 tsp butter
• 0.5 tsp flour
• 250 ml poultry broth
• 80 g Gorgonzola cheese
• 3 tbsp dry white wine
• 3 Tbsp chopped walnuts (for garnish)

Instructions

1. 1.

   Wash the sugar beet lettuce, spin dry and cut into strips. Cook the pasta in plenty of boiling salted water until al dente. Peel and finely chop the shallot. Peel and slice the red onion into thin rings. Cut the turkey breast at a slight angle into 2 cm thick slices. Flatten the meat slices slightly and season with salt and pepper. Heat the clarified butter in a pan. Sauté the onion rings until soft, remove and set aside. Dredge the meat in flour and tap off excess. Brown the meat in the remaining butter on both sides, then cover and keep warm at 50 °C in the oven. In a small pot melt the butter and sauté the chopped shallot until translucent. Sprinkle with ½ tsp flour, deglaze with broth, stir well to avoid lumps. Bring the sauce to a boil and simmer for 5 minutes. Remove from heat, add gorgonzola cheese and stir until melted. Season with wine, salt and pepper, then warm the onion rings in the sauce.

2. 2.

   Drain the pasta, let it drain briefly, and place on preheated plates. Arrange several sugar beet lettuce strips beside each plate and top with some turkey pieces. Pour sauce over the dish and sprinkle with walnuts before serving.