Turkey filet with paprika cream cheese sauce
45 mins
45 mins
Ingredients
- 500 g Turkey fillet
- 2 red pepper
- 500 g Tomatoes
- 250 ml strained tomatoes
- 1 red peppers
- 1 pck Cream cheese Chili-Paprika
- 1 TABLESPOON Tomato paste
- 1 TEASPOON liquid honey
- 7-10 Tbsp salt, pepper
- 7-10 Tbsp 1 dash of Tabasco if necessary
- 1 cup(s) Wild / long grain rice
Directions
- 1
Who does not own 2 ovens :-) should prepare the peppers beforehand so that the oven can cool down again: Cut the peppers in half, clean them and place them in an ovenproof dish or on a baking tray with baking paper with the cut surface facing down.
- 2
Bake in the oven at approx. 200 °C convection oven until the skin starts to blister (approx. 15 min). Then cover with a damp cloth and skin while still warm.
- 3
Sear the turkey filet with a little fat on all sides, add salt and pepper and cook in an ovenproof dish at 80 °C for about 2 hours.
- 4
As always with low-temperature cooking: Walking the dog, ironing or other loving or unloving activities = waiting.
- 5
Carve the tomatoes crosswise, blanch with hot water, skin and chop them. Also chop the peeled peppers and the chillies.
- 6
Heat the pan with the roast mixture, melt the cream cheese in it while stirring, add the tomatoes, peppers, pepperoni and tomato paste and warm it up. Season with honey and, if it is not hot enough, with Tabasco.
- 7
Cook the rice at the same time. But it also goes very well with ribbon noodles.
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