Turkey medallions on tomatoes with cream
easy
50 mins
50 mins
Ingredients
- 600 g Turkey breast fillet
- 7-10 Tbsp Pepper
- 7-10 Tbsp Salt
- 4 discs Bacon
- 2 (100 g each) Onions
- 3 Tomaten (à ca. 180 g)
- 2 TABLESPOONS Oil
- 200 g Whipped cream
- 1 TABLESPOON Cornstarch
- 1 TEASPOON dried herbs de Provence
- 75 g Gouda cheese
- 7-10 Tbsp dried or fresh herbs for sprinkling and garnishing
Directions
- 1
Wash the turkey, dab dry and cut into four thick slices. Season turkey medallions with pepper and a little salt. Wrap each with 1 slice of bacon. Peel onions and cut into rings. Wash and clean the tomatoes and cut them crosswise into 3 slices each. Heat oil in a frying pan and fry turkey medallions on high heat for about 5 minutes until golden brown all around.
- 2
Take them out. Sauté onions in frying fat for about 3 minutes. Take out. Sauté the tomatoes for about 3 minutes, turning them once. Remove and place in an ovenproof casserole dish. Place turkey medallions on top and sprinkle onion rings on top. Stir cream and starch until smooth. Stir in dried herbs. Season well with salt and pepper. Pour herb cream over the turkey medallions. Grate the cheese coarsely and sprinkle over it.
- 3
Place turkey medallions on top and sprinkle onion rings on top. Stir cream and starch until smooth. Stir in dried herbs. Season well with salt and pepper. Pour herb cream over the turkey medallions. Grate the cheese coarsely and sprinkle over it. Cook the casserole in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Serve sprinkled with herbs and garnished
Nutrition Facts
510 kcal
10 g
32 g
47 g
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