Turkey fillet with cherry sauce
Description
The recipe won't take much time. For the cherry sauce, you can use not only nutmeg, but also cloves, ground coriander, if you like these spices. I often add a pinch of ground ginger as well—I really enjoy its delicate aroma. Try my version, read on. Serve hot.
Instructions
- 1
Step 1
Prepare the ingredients. Wash the cherries and meat under running water.
- 2
Step 2
I'll be cooking the fillet and sauce simultaneously in two separate frying pans. So, cut the turkey fillet into pieces across the grain, about 1.5 cm thick. Season with salt and pepper. Heat olive oil and sear the fillet on both sides until golden brown. Use medium heat so that the fillet doesn't dry out, quickly browns on the outside, and remains juicy inside.
- 3
Step 3
In another skillet, sauté the onion cut into half-rings in a mixture of butter and vegetable oil. Do not overcook the onion; watch carefully.
- 4
Step 4
Remove the stems from the cherries, take out the pits, and cut the cherries themselves into four pieces or pass them through a meat grinder or blender. Add the cherries to the fried onion, pour in the wine, add sugar, a pinch of salt and pepper, and nutmeg.
- 5
Step 5
Simmer the sauce until it thickens, this may take about 10 minutes.
- 6
Step 6
The turkey fillet is ready too!
- 7
Step 7
Place the pieces of fried fillet on a plate and generously pour sauce over them.