Turkey medallions in herbal cream

Name: Turkey medallions in herbal cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 medium-sized onions; 3 large tomatoes (e.g. beef tomatoes); 600 g Turkey Breast; 7-10 Tbsp white pepper, salt; 4-6 Shit. Bacon; 2 TABLESPOONS Oil, grease for the mould; 200 g Whipped cream; 1 TEASPOON dried herbs of Provence; 1 coated tablespoon of cornflour; 7-10 Tbsp Herbs; 7-10 Tbsp wooden skewers

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 medium-sized onions
3 large tomatoes (e.g. beef tomatoes)
600 g Turkey Breast
7-10 Tbsp white pepper, salt
4-6 Shit. Bacon
2 TABLESPOONS Oil, grease for the mould
200 g Whipped cream
1 TEASPOON dried herbs of Provence
1 coated tablespoon of cornflour
7-10 Tbsp Herbs
7-10 Tbsp wooden skewers

Directions

1
Peel onions and cut them into rings. Wash tomatoes and cut into thick slices
2
Wash the meat and pat dry. Cut into 4-6 thick medallions. Season with pepper and some salt. Wrap 1 slice of bacon around each medallion and pin it with skewers if necessary
3
Fry medallions in hot oil for 3-4 minutes on each side, remove. Fry the onions in the frying fat, remove. Fry the tomatoes in the frying fat for about 2 minutes on each side
4
Fill medallions, tomatoes and onions into a greased casserole dish. Stir cream, dried herbs and starch until smooth. Season with salt and pepper and pour over the medallions. Grate cheese over them. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 25-30 minutes, garnish. Spätzle taste good with it
5
Drink: cool rosé wine