Library
Healthy Bistro Classic

Pan-Seared Turkey Steak with Creamy Leek & Mushroom Sauce

Tender seared turkey breast smothered in a savoury leek and mushroom sauce, served alongside wilted kale for a complete, high-protein weeknight meal.

Prep 10m
Cook 20m
Serves 2
£5.15 /portion
gluten-free high-protein seasonal weeknight low-fat
High Protein (>50g) High Fibre (>10g) Low Fat (<20g)
610 kcal
Protein 58g
Fat 19g
Sat 6.5g Omega-3 0.2g
Carbs 45g
Fibre 12g Sugar 11g
Fibre 12g
Sugar 11g
Sodium 550mg
Vitamin A 150%
Vitamin C 80%
Vitamin D 10%
Vitamin K 250%
Vitamin B6 90%
Vitamin B12 30%
Folate 40%
Iron 25%
Calcium 20%
Magnesium 30%
Potassium 35%
Zinc 30%
Selenium 120%
Servings
2

Ingredients

Protein

  • 420g Turkey Breast Steaks — 2 large steaks, about 210g each

Fresh

  • 1 Leek — large, washed and finely sliced
  • 150g Chestnut Mushrooms — sliced
  • 2cloves Garlic — finely minced
  • 150g Kale — tough stems removed
  • 2sprigs Thyme — fresh

Pantry

  • 15ml Olive Oil
  • 150ml Chicken Stock — low sodium
  • 100g Half-Fat Crème Fraîche
  • 10g Wholegrain Mustard
  • 2g Sea Salt
  • 1g Black Pepper — freshly ground

Method

01

Pat the turkey steaks completely dry with paper towels and season both sides generously with salt and pepper. Prepare all vegetables as described.

Ensuring the turkey is very dry is crucial for achieving a perfect golden-brown sear.
02

Heat 10ml of olive oil in a large non-stick skillet over medium-high heat. Once shimmering, add the turkey steaks. Sear for 3-4 minutes per side until deeply golden and cooked through. Remove from the pan and set aside to rest.

Do not crowd the pan. Cook in batches if necessary to maintain high heat for a good crust.
03

Reduce heat to medium. Add the remaining 5ml of oil to the same pan. Add the sliced leeks and a pinch of salt, cooking for 5-6 minutes until softened. Add the mushrooms and thyme, and cook for another 5 minutes until browned.

Scrape up any browned bits from the turkey while the leeks cook; this is where the flavour is.
04

Add the minced garlic and cook for 1 minute until fragrant. Pour in the chicken stock to deglaze the pan, scraping the bottom. Let it bubble and reduce by half.

Deglazing releases all the concentrated flavour from the bottom of the pan into your sauce.
05

Stir in the crème fraîche and wholegrain mustard. Season with pepper. Return the turkey steaks and any resting juices to the pan to warm through. While the sauce finishes, steam or quickly boil the kale for 2-3 minutes until tender.

06

Drain the wilted kale and create a bed on each plate. Slice the rested turkey steak against the grain into 1cm thick slices. Fan the slices over the kale. Spoon the creamy leek and mushroom sauce generously over and around the turkey.

Slicing the turkey before plating makes it easier to eat and showcases the perfectly cooked interior.
Modern European · dinner