Turkey fillet tips in fine cream sauce

Name: Turkey fillet tips in fine cream sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Turkey filet; 4 Shallots; 1-2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 ml White wine; 3-4 Tbsp Wormwood; 1 glass (400 ml) Poultry stock; 375 g Carrots; 375 g Kohlrabi; 500 g green asparagus; 2 TABLESPOONS Butter or margarine; 3 Egg Yolk; 150 g Whipped cream; 7-10 Tbsp Chervil and citrus wheels

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Turkey filet
4 Shallots
1-2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 ml White wine
3-4 Tbsp Wormwood
1 glass (400 ml) Poultry stock
375 g Carrots
375 g Kohlrabi
500 g green asparagus
2 TABLESPOONS Butter or margarine
3 Egg Yolk
150 g Whipped cream
7-10 Tbsp Chervil and citrus wheels

Directions

1
Wash the turkey filet, dab dry and cut into pieces of about 3 cm. Peel and finely chop the shallots. Heat clarified butter. Fry the shallots and fillet in it, turning them golden brown.
2
Season with salt and pepper. Deglaze with white wine, vermouth and stock. Let it boil down at high heat for 15-20 minutes. In the meantime peel and wash the carrots and kohlrabi and cut them into fine pieces.
3
Wash the asparagus, cut the woody ends off briefly. Halve the asparagus. Cook vegetables in boiling salted water for 10-12 minutes, then drain. Just before serving, toss in melted fat.
4
Whisk the egg yolk and 50 g cream. Thicken the sauce with it. Do not let it boil anymore. Whip remaining cream until stiff and fold in. Flavour again. Serve turkey filet and vegetables garnished with chervil and citrus wheels.
5
Boiled potatoes taste good with it.