Mediterranean turkey steaks with oven vegetables

Ingredients

Directions

1. 1

   Wash the rosemary, thyme and sage and shake dry. Remove leaves and needles from 1 sprig of rosemary and half of the thyme. Remove 5 leaves from the sage and cut into strips. Set the remaining herbs aside. Mix 2-3 tablespoons of oil, herbs and a little pepper. Wash the meat, dab dry and mix with the herb oil in a bowl. Cover and put in a cool place.

2. 2

   Clean, wash and drain the peppers and courgettes. Quarter the peppers, cut the zucchini into slices about 2 cm thick. Peel onions and garlic. Cut the onions into slices, if necessary halve the garlic. Peel and wash the potatoes and cut them in half lengthwise.

3. 3

   Pluck the remaining rosemary and thyme into large pieces. Pluck the remaining sage leaves from the stalks. Mix vegetables, onions, garlic, herbs, except some thyme for garnishing, 6 tbsp. oil, some salt and pepper in a large bowl. Put the vegetable mixture on the lightly oiled fat pan of the oven. Braise in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 55 minutes. Turn 1-2 times in between.

4. 4

   Wash and drain the tomatoes. Spread the tomatoes on the oven vegetables about 10 minutes before the end of the braising time and finish cooking. Drain the turkey escalopes. Heat clarified butter in a large pan and fry the escalopes for about 5 minutes, turning them over. Season with salt and pepper. Remove oven vegetables from the oven, arrange them on plates with the meat, garnish with remaining thyme. Crème fraîche tastes good with it.