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Turkey in Creamy Peppercorn Sauce

Turkey in Creamy Peppercorn Sauce

with green beans and roasted tomato
0.0(0)
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Calories
: 
386 kcal
Protein
: 
45.3g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Sulphites
Serving amount

150 grams

Green Beans

2 unit(s)

Garlic

1 unit(s)

Shallot

3 unit(s)

Tomato

½ sachet(s)

Italian Herbs

110 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Beef Stock

1 sachet(s)

Cracked Black Pepper

½ sachet(s)

Red Wine Vinegar

(Contains: Sulphites)

320 grams

Irish Turkey Breast

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)1617 kJ
Energy (kcal)386 kcal
Fat16.3 g
of which saturates9.1 g
Carbohydrate18 g
of which sugars8.2 g
Dietary Fiber4.5 g
Protein45.3 g
Salt5.1 g
Potassium471.9 mg
Calcium64.5 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Grater
•Baking Sheet with Baking Paper

Cooking steps

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Peel and grate the garlic (or use a garlic press). 
  • Halve, peel and chop the shallot into small pieces.
  • Trim the green beans.
  • Halve the tomatoes. Season the beef with salt and pepper.
Roast The Tomatoes
2
  • Arrange the tomatoes (cut side up) on a lined baking tray. 
  • Rub with garlic and sprinkle over half a sachet of Italian herbs (per 2P).
  • Drizzle with oil and season with salt and pepper.
  • Bake the tomatoes in the oven until softened and golden brown, 30-35 mins.
Cook the Green Beans
3
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once the pan is hot, add the green beans and shallot and fry until starting to char, 2-3 mins.
  • Lower the heat to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil.
  • Cook until tender, 4-5 mins. Remove the pan from the heat.
Fry the Beef Rump
4
  • Return the pan to high heat with a drizzle of oil.
  • Once hot, fry the beef until browned, 1-2 mins each side for medium-rare.
  • Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned. 
  • Once cooked, transfer to a board, cover and allow to rest.

NOTE: Swapping to turkey? Add to the hot pan and fry until cooked through, 5-8 mins each side. Remove from pan once cooked.

Make the Sauce
5
  • Return the pan to medium heat.
  • Deglaze with half a sachet of red wine vinegar (per 2P) to loosen any cooking juices stuck to the bottom.
  • Add the creme fraiche, stock and black pepper.
  • Reduce until the sauce has thickened, 3-5 mins. Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper. 
  • Thinly slice the beef widthways.
Divide and Serve
6
  • Divide the green beans and tomatoes between plates.
  • Serve the sliced beef rump alongside topped with creamy peppercorn sauce. 
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