Pan-Fried Turkey Steak
with Mushroom Sauce and Pancetta Roasties
There are many ways you can tenderise meat. Marinating is good. Hanging works especially well for game. In some parts of the world they like to wrap stuff in papaya leaves. But our method of choice today is whacking the daylights out of some turkey with a frying pan! Simple, effective and fun...
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Echalion Shallot
150
Closed Cup Mushrooms
100
Creme Fraiche
1
Garlic Clove
½
Lemon
2
British Turkey Steaks
125
Baby Spinach
60
Pancetta Lardons
4
Lemon Thyme
450
Potatoes
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Chop the potato into roughly 2cm chunks (no need to peel). Halve, peel and chop the shallot into 1cm pieces. Cut the mushrooms into ½cm thick slices. Peel and grate the garlic (or use a garlic press). Zest the lemon. Pick the lemon thyme leaves from their stalks (discard the stalks).
Lay out a sheet of clingfilm and place a turkey steak on top. Cover with another sheet of clingfilm. Using a frying pan or a rolling pin, bash the turkey until roughly 1cm thick. Repeat for each steak. This can be very cathartic! Take the opportunity to work off any frustrations the day has thrown your way... Leave the turkey to one side.
Put the potato chunks on a baking tray. Drizzle over a glug of oil and season with salt and black pepper. Sprinkle on the lemon thyme leaves and toss to coat. Roast on the top shelf of your oven for 20 mins, then add the pancetta. Cook until the potato and pancetta are both brown and crispy, 7-10 mins.
Meanwhile, put a drizzle of oil in your frying pan and place on a medium heat. Add the shallot and cook until soft, 4-5 mins. Add the garlic and cook for 1 min more. Add another drizzle of oil and the mushrooms. Sprinkle over a generous pinch of salt and a grind of black pepper. Stir together and cook until the mushrooms are slightly browned, 6-7 mins. Squeeze in half the lemon juice and cook for a further 30 seconds.
Turn the heat down to medium and stir in the crème fraîche. Taste and season with more salt, black pepper or lemon juice if needed, then set aside. Season each turkey steak with salt, black pepper and lemon zest. Heat a splash of oil in another frying pan on medium heat. Once hot, add the turkey. Fry for 4-5 mins on each side, then remove to a board to rest. TIP: The turkey is cooked when it is no longer pink in the middle.
When the potato and pancetta are browned and crispy, remove from the oven and add the baby spinach (there's a lot, but don't worry - it'll wilt down). Gently mix through the potato and return to the oven for 3 mins. Meanwhile, heat up the mushroom sauce (add a splash of water if it's too thick) and cut the turkey steaks into 2cm wide slices. Serve the turkey with the pancetta roasties and a good spoonful of mushroom sauce. Enjoy!
