Baked turkey fillet in creamy mushroom sauce
4 servings
150 minutes
Baked turkey fillet in creamy mushroom sauce is a refined dish of European cuisine that perfectly combines the tenderness of meat with the rich aroma of forest mushrooms. The history of such a recipe traces back to the traditions of French gastronomy, where creamy sauces highlight the natural flavor of ingredients. Turkey baked with bay leaves and onions becomes juicy, while mushrooms simmering in its juices reveal their flavor fully. The finishing touch is the addition of cream, paprika, and lemon juice, which gives the sauce a softness with a slight spicy note. This dish is perfect for a family dinner or special occasion, served with a side of mashed potatoes or fresh vegetables, creating a harmony of flavors and textures.
1
Preheat the oven to 200 degrees.
2
Melt butter in a deep skillet over medium heat, add finely chopped onion, a whole piece of turkey, and bay leaves. Season with salt and pepper, and fry until golden brown.
- Butter: 2 tablespoons
- Onion: 1 head
- Turkey fillet: 800 g
- Bay leaf: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Pour 250 ml of cold water, bring to a boil, cover with a lid, and place in the oven for 2 hours.
- Turkey fillet: 800 g
4
Clean the mushrooms and cut them into small pieces. An hour before the meat is ready, place the mushrooms in a dish and simmer for another hour until the meat is done, without covering.
- Fresh mushrooms: 500 g
5
Remove the dish from the oven. Transfer the meat to a plate. Add cream to the meat sauce and bring to a boil. Season with salt, pepper, paprika, and lemon juice.
- Cream: 100 ml
- Salt: to taste
- Ground black pepper: to taste
- Sweet paprika: to taste
- Lemon juice: 1 tablespoon
6
Cut the meat into small pieces and place it on a plate. Pour mushroom sauce on top and serve.
- Turkey fillet: 800 g
- Cream: 100 ml