I will be honest in that right up to serving this dish the first time around that I made it, I was slightly hesitant. Firstly, I've never really cooked with sun-dried tomatoes, other than stuffing them into bread dough and tend to usually keep things simple when cooking with turkey steaks. Secondly it didn't look very attractive during cooking at all and therefore I didn’t initially bother taking a photo of it!
However all my fears were gone upon one mouthful – the sauce was truly delicious, both creamy and tomatoey, and the turkey remained moist and was perfectly cooked through, I can’t remember enjoying turkey so much before this dish! Everyone was mopping out the remaining sauce in the Le Creuset, always a good sign!!
As we enjoyed it so much, I made it again last week for my mum and brother, for a very belated Mothers Day meal, and luckily they both loved it too!
I originally found the recipe on the I love British Turkey site, after buying the steaks reduced (shh!) and made only minor tweaks as to what I had in stock.
4 turkey breast steaks, about 150g/5oz each in weight
1½ tbsp seasoned plain flour
1 tbsp olive oil – I had to add more than this
2-4 garlic cloves, peeled and chopped
2 medium onions, peeled and cut into wedges – was a little too much, used only one onion the 2nd time around, also I sliced them quite thinly
5-6 sun-dried tomatoes, roughly chopped
2 tbsp tomato purée
300ml/½ pint white wine – didn’t have any so used a good splash of vermouth and doubled the stock quantity
150ml/¼ pint turkey or chicken stock – see above note!
4 tbsp half fat crème fraîche – I used full fat version both times
50g/2oz pitted black olives, roughly chopped – omitted as didn't have any in, think the dish is tasty enough anyway!
Flat leaf parsley to garnish – omitted first time around, 2nd time had curly leaf parsley, pretty garnish but not essential by any means!
1. Coat the turkey steaks in the flour then heat the oil in a large frying pan and seal the turkey steaks on all sides. Remove from the pan and reserve. Add the garlic, onions and sun-dried tomatoes to the pan, sauté for 5 minutes, stirring occasionally then return the turkey steaks to the pan.
2. Blend the tomato purée with the wine, add to the pan with the stock and bring to the boil. Reduce the heat then simmer gently for 10-15 minutes or until the turkey is thoroughly cooked.
3. Remove the turkey from the pan and keep warm. Stir the crème fraîche into the pan with the olives and heat through for 1 minute. Pour the sauce over the steaks, garnish with the parsley. I served the dish with rice, broccoli and peas, makes a good combination to soak up the lovely sauce!