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Turkey fillet in cream sauce - photo 1
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Turkey fillet in cream sauce

Pikantne Main Dishes Dishes for Special Occasions 60 min Medium 13 wyświetleń ~55.68 PLN - (0)
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Description

Delicate turkey fillets sautéed to a golden color, served in a creamy sauce with sautéed shallots and garlic. The dish is elegant yet simple to prepare — perfect for New Year's Eve 2025 or a family gathering. The meat remains juicy due to the short cooking time, and the sauce combines velvety cream, the aroma of white wine (optional), and the freshness of parsley. The dish can be served with mashed potatoes, buckwheat, or dumplings — it looks impressive on the plate and has a pleasant, slightly buttery flavor with aromatic notes of garlic and shallots.

Składniki (13)

Servings:
4
  • Turkey fillet 600 g
  • 30% cream 200 ml
  • Chicken broth 200 ml
  • Butter 30 g
  • Rapeseed oil 15 g
  • Wheat flour 15 g
  • Shallot 100 g
  • Garlic 2 ząbki
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • Parsley 0.3 pęczków
  • ✨ Opcjonalne
  • Mushrooms 200 g
  • Dry white wine 100 ml
💰 Szacowany koszt dania: ~55.68 PLN (13.92 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare all the ingredients and tools: a cutting board, a sharp knife, two large frying pans (one for frying meat, the other for sauce) or one larger pan with a lid, a wooden spoon, a measuring cup, and a plate for resting the meat. Take the cream out of the fridge so it reaches room temperature (about 15 minutes).

Use a pan with a diameter of 26-28 cm with a thick bottom; if you only have one pan, fry the meat in batches and set aside on a plate, then prepare the sauce in the same pan. Tools: sharp knife, meat mallet optional.
2

Pat the turkey fillets dry with a paper towel. If the fillets have uneven thickness, gently pound them with a meat mallet through a plastic bag to an even thickness of about 1.5–2 cm — this will allow for even frying.

Ingredients: Turkey fillet
Use light taps with a meat mallet (do not mash into a paste). If the fillets are very thin, the frying time will be shorter. The goal is an even thickness so that the meat remains juicy.
3

Season the fillets with salt and freshly ground black pepper on both sides — about 1 g of salt (1 g per fillet) and an even layer of 0.5 g of pepper on each side. Let sit for 5 minutes to allow the spices to penetrate the meat.

Ingredients: Salt, Black pepper, Turkey fillet
Fine grains of salt make seasoning easier, but don't overdo it — you can always add more salt to the sauce later.

Frying

4

Heat a skillet over medium-high heat. Pour in 15 g of rapeseed oil (1 tablespoon) and wait 1–2 minutes until it is hot but not smoking. Place the fillets in the skillet with some space between them so they do not overlap. Fry the first side for 2.5–3 minutes without moving them, until a golden crust forms.

Ingredients: Rapeseed oil, Turkey fillet
Use a heavy-bottomed pan. If the pan is not hot enough, the meat will release juices and won't brown properly. If it smokes, reduce the heat. Use tongs to flip the fillets.
5

Flip the fillets and fry the other side for 2–3 minutes. Then reduce the heat to medium, add 10 g of butter (from 30 g) to the pan and baste the fillets with the butter for 30–45 seconds to add flavor. Remove the fillets to a warm plate, loosely cover with aluminum foil, and let rest for 6–8 minutes to finish cooking — the internal temperature will complete the cooking process.

Ingredients: Butter, Turkey fillet
The meat is ready when the surface is golden brown, and the internal temperature for the turkey should reach about 70°C after resting. Do not slice the meat immediately, as the juices will run out — that’s why resting is important.

Sauce

6

In the same pan (if there are any burnt bits, reduce them - see tip), add the remaining 20 g of butter and, if using, 200 g of sliced mushrooms. Sauté the mushrooms for 4–6 minutes over medium heat until they soften and release their juices, then allow them to evaporate (they should lightly brown).

Ingredients: Butter, Mushrooms
If you didn't add mushrooms, use the same amount of butter and proceed to sauté the shallots. Use a wooden spoon to scrape the browned bits from the bottom of the pan - this will add flavor to the sauce.
7

Add 100 g of finely chopped shallots and sauté for 2–3 minutes over medium heat until they become translucent. Add 10 g of chopped garlic (2 cloves) and sauté for another 30–45 seconds until fragrant — be careful not to burn the garlic (it will become bitter).

Ingredients: Shallot, Garlic
The shallot should be soft and slightly translucent, not brown. If the garlic turns brown, start the step over on a clean pan.
8

If you are using wine (optional), pour in 100 ml of white wine and increase the heat to medium-high. Cook for 2–3 minutes until the volume is reduced by half and the alcohol evaporates. If you are not using wine, skip this step and proceed to adding the broth.

Ingredients: Dry white wine, Chicken broth
If you are using wine, choose a dry wine. If you don't have wine, use an equivalent amount of hot broth. The evaporation of the wine should be audible (bubbling) and there should be a visible reduction in liquid.
9

Pour 15 g of flour (1 tablespoon) into the pan and stir vigorously for 30–45 seconds to eliminate the raw taste of the flour (a slightly golden roux will form). Then gradually pour in 200 ml of warm broth, stirring constantly until the sauce becomes smooth and starts to thicken slightly (about 2–3 minutes).

Ingredients: Wheat flour, Chicken broth
Stir vigorously with a wooden spoon or whisk to avoid lumps. If lumps still form, strain the sauce through a sieve or use an immersion blender for a few seconds.
10

Reduce the heat to low/medium and pour 200 ml of 30% cream into the sauce. Stir and cook gently for 4–6 minutes, until the sauce thickens to the desired consistency (it should coat the back of a spoon). Do not allow it to come to a full boil — just a gentle simmer, so the cream doesn't curdle.

Ingredients: 30% cream, Chicken broth
If the sauce is too thin after reduction, cook for another 1–2 minutes; if too thick, add 1–2 tablespoons of hot broth. The proper sauce should have a creamy, slightly thick consistency.
11

Season the sauce to taste with salt and freshly ground pepper — start with 2 g of salt and 1 g of pepper, taste, and adjust. Add chopped parsley (10 g) and gently mix. If you used mushrooms, make sure they are well distributed in the sauce.

Ingredients: Salt, Black pepper, Parsley, Mushrooms
Add salt gradually — the taste of the cream may require less salt than you expect. The parsley adds freshness at the end so it doesn't lose its color.

Assembly and serving

12

Slice the rested turkey fillets into pieces about 1–1.5 cm thick at an angle to achieve nice slices. Arrange the slices on plates and drizzle with cream sauce. Sprinkle with fresh parsley additionally for decoration and freshness.

Ingredients: Turkey fillet, 30% cream, Parsley
When slicing the meat, use a sharp knife and cut straight to ensure the slices are aesthetically pleasing. If the sauce has thickened slightly, heat it briefly before drizzling — do not boil.
13

Serve with sides: mashed potatoes, dumplings, or groats. For New Year's Eve, you can add arugula with olive oil and a bit of lemon juice on the side for freshness. Before serving, check the taste and season with additional salt or pepper if needed.

Ingredients: Turkey fillet, 30% cream, Parsley
Serve the dish hot. A portion for one person should contain about 150 g of meat (cut) and 50–80 g of sauce, depending on preference.

Fun Fact

💡

Sour cream sauces come from European cuisine — cream as a base for sauces became popular in French and Italian cooking; the addition of white wine is a classic that enhances the flavors of meat and mushrooms.

Best for

Sylwester 2025 Rodzinny obiad Przyjęcie okolicznościowe

Tips

🍽️ Serving

Serve the hot fillets with a generous sauce. It pairs well with mashed potatoes, gnocchi, or millet. The addition of a slightly tangy salad (arugula with lemon) will balance the creaminess of the sauce. Arrange the meat centrally on the plate and drizzle with sauce just before serving to keep it looking fresh.

🥡 Storage

Store chilled in an airtight container in the refrigerator for up to 2 days. Separate the sauce from the meat if you plan to store it longer — the meat will remain firmer. For reheating: slowly heat the sauce over low heat, stirring, you can add 1–2 tablespoons of broth to restore the consistency; briefly reheat the meat in the oven at 160°C or in a covered pan.

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