turkey steaks with chanterelle sauce
Tue, 22 September, 2020
⯆ JUMP TO RECIPE
Turkey is not just for Christmas. It’s also perfectly fit for a late summer dish of turkey breast escalopes doused in cream of chanterelles.
Is turkey sold all year round?
Turkey is not just for Christmas though British butchers seem to think so. It is difficult enough to buy a turkey breast outside November / December, let alone a whole beast. I might be peculiar in my need of a whole turkey in the middle of the summer, which I needed to roast and shoot – meaning photograph of course.
But even bits of turkey are hard to come by, and what is wrong with turkey steaks, turkey thighs, or wings and drumsticks for the most glorious chicken soup made of turkey?
Especially that you can happily buy cooked turkey breast slices all year round. It makes you wonder: do they prepare them all after Christmas and package on trays to be sold next September? I shudder to think that is the case.
How can you cook turkey meat?
I wish there were more turkey around as it’s such good source of lean protein and an escape if you get bored with chicken. It can pretend it’s veal and turn into escalopes or even scaloppine; it can be schnitzelled with the result of fewer calories than pork; it can make a good casserole when chicken would long disintegrate.
Not sure whether it’s too expensive: once you buy your turkey steaks, they don’t cost a fortune. And not because there are no battery turkey farms, unfortunately: some are raised in intensive sheds and fed round the clock, the facts that don’t gather as much attention as battery chicken.
If we bought and ate less meat but better quality – and higher price – that would obviously change but it’s a subject for another occasion. For now: where’s my turkey? Let’s have some!
Turkey and chanterelles
This is a ridiculously easy and really impressive dish, worth chalking up for a special occasion. The rub is, as much as it’s difficult to buy turkey in late summer or autumn, getting hold of wild mushrooms is harder still. Chanterelles are sometimes available in French markets or from specialist online shops unless you’re lucky, live in Scotland and go out foraging.
Can you substitute cup mushrooms for chanterelles?
Try as you might – and you’re welcome to – the same delicious result won’t happen with ordinary mushrooms. It will still be a lovely dish, especially if some nice cultivated oysters or baby shiitake can be used, but the flavour of chanterelles is in my view unsurpassed. Or actually, surpassed only by ceps/porcini/penny buns which are harder yet to get.
An easy and impressive dish
Cooking the turkey steaks with chanterelle sauce couldn’t be easier: flatten, dredge and fry. Then sauce. Then combine. You can serve them with rice, small plain pasta shapes like orzo or orecchiette, mash or a baked potato. So good, it’s fit for a king. At Christmas.
turkey steaks with chanterelle sauceServings: 2Time: 20 minutes
- 2 turkey breast steaks, about 200g (7 oz.) each
- salt and black pepper
- plain flour, for dredging
- 150g (6 oz.) fresh chanterelles
- 1 tsp olive or rapeseed oil
- 1 tbsp. butter
- 100ml (½ cup) dry white wine
- 100ml (½ cup) chicken stock
- 100ml (½ cup) double cream
- 1 tbsp. finely chopped fresh parsley
1. Place the steaks on a chopping board between two sheets of cling film. Flatten them lightly with a mallet or a rolling pin. Season on both sides with salt and pepper and set aside.
2. Clean the chanterelles with a brush or a small knife and chop them roughly into small pieces. Set aside.
3. Heat the oil in a large frying pan, preferably non-stick. Dredge the steaks through flour and shake off excess. Fry for about 2 minutes on each side, adding half the butter into the pan halfway through. Transfer onto a plate and keep warm.
4. Add the chanterelles into the pan and sauté for a couple of minutes until they colour.
5. Over high heat, pour in the wine and the stock and bubble away furiously for a minute or two, until it’s almost cooked off. Turn the heat down and add the cream. Bring it to the boil, stir and taste for seasoning then add the parsley.
6. Return the turkey steaks into the pan and turn over in the sauce to coat.
7. Pile the chanterelles over the meat, transfer onto serving plates and serve immediately with green vegetables, a baked potato or a green salad.