Turkey with Diana sauce
2 servings
20 minutes
Turkey in 'Diana' sauce is a refined dish of European cuisine that combines the tenderness of turkey with a rich creamy-mushroom sauce. The sauce's name refers to classic recipes with noble ingredients and delicate flavors. The golden-brown turkey breast absorbs the aromas of oyster mushrooms, caramelized onions, and garlic, while cream and cognac add depth to the taste. A light spiciness from mustard and Worcestershire sauce gives it a piquant touch, making it an ideal choice for a festive dinner. Served hot, often accompanied by potatoes or green vegetables that highlight the sophistication of the flavor. This recipe is suitable for both everyday meals and special occasions.
1
Cut the turkey breasts across the grain into steaks one centimeter thick, season with salt and pepper.
- Turkey breast: 300 g
- Salt: to taste
- Ground black pepper: to taste
2
Heat olive oil, place the steaks, sear for one minute on one side, one minute on the other, then another minute on low heat again on the first side.
- Turkey breast: 300 g
3
Postpone the steaks.
4
Slice the onion into thin feathers, fry in the same pan where the turkey was cooked, adding oil, until soft, about five minutes. Season with salt and pepper.
- Onion: 1 head
- Salt: to taste
- Ground black pepper: to taste
5
Chop the oyster mushrooms into slices and add them to the pan. Chop and add garlic. Continue frying, stirring, for another five minutes.
- Oyster mushrooms: 300 g
- Garlic: 1 clove
6
Add a teaspoon of mustard, splash Worcestershire sauce, mix, splash cognac, and ignite.
- Mustard: 1 teaspoon
- Worcestershire sauce: 0.5 teaspoon
- Cognac: 50 ml
7
When the cognac burns off, pour in the cream and put the steaks back. Lower the temperature and hold together for 3-5 minutes.
- Cream 33%: 200 ml
- Turkey breast: 300 g