Turkey Steaks with Cream Sauce and Potatoes

Ingredients

• 800 g small new potatoes
• 1 Shallot
• 2 tbsp butter
• 2 tbsp wheat flour Type 1050
• 150 ml poultry broth
• 200 ml milk
• 1 tbsp capers
• 20 g chives (1 bunch)
• 1 tsp lemon juice
• Salt
• Pepper
• 8 small turkey steaks (about 80 g each)
• 1 tbsp Rapeseed Oil

Instructions

1. 1.

   Wash, peel and steam the potatoes for about 20 minutes.

2. 2.

   Peel and finely dice the shallot. In a hot pot, sauté it in butter until translucent. Sprinkle with flour, stir briefly, then deglaze with broth and milk. Simmer gently for about 10 minutes until thickened. Drain and chop the capers. Wash the chives, shake dry and cut into rings. Stir the capers and chives into the sauce, season with lemon juice, salt, and pepper.

3. 3.

   Wash and pat dry the turkey steaks; season with salt and pepper. Heat oil in a pan and brown the steaks on both sides for 1–2 minutes each. Finish cooking over medium heat until done.

4. 4.

   Plate the steaks with potatoes and some sauce, serving any remaining sauce separately.