Turkey filet medallions with mustard fruits
easy
35 mins
35 mins
Ingredients
- 2 Turkey fillets (approx. 300 g each)
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 g Grapes
- 2 Nectarines
- 100 ml dry white wine
- 1 TABLESPOON Dijon mustard
- 2 TABLESPOONS Apricot Jam
- 1 (250 g) Baguette
- 5 leaves Picking salad
- 7-10 Tbsp Basil
Directions
- 1
Wash the fillets and dab dry. Cut them into 5 slices each and halve them. Heat the oil. Fry medallions for 2-3 minutes, turning them over. Season with salt and pepper and remove.
- 2
Wash the fruits. Cut the grapes in half and remove the seeds. Cut nectarines into slices from the stone. Deglaze the gravy with white wine. Stir in mustard and jam. Add fruits and let it boil down for about 2 minutes at high heat. Cut baguette into slices. Wash salad leaves and pluck a little smaller. Cover baguette with salad and one medallion each. Then spoon 1-2 grapes or nectarine slices with sauce on each.
- 3
Add fruits and let it boil down for about 2 minutes at high heat. Cut baguette into slices. Wash salad leaves and pluck a little smaller. Cover baguette with salad and one medallion each. Then spoon 1-2 grapes or nectarine slices with sauce on each. Fasten with small wooden skewers. Garnish with basil as desired
Nutrition Facts
470 kcal
54 g
8 g
42 g
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