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Turkey steaks in cream sauce are a tender and quick dish where juicy turkey steaks are covered with a silky, aromatic cream sauce with onion and chives. In just a few simple steps, youโll have a perfect family lunch or an elegant midweek dinner โ with minimal effort and a delicious result.
Ingredients for turkey steaks in cream sauce (for 4 servings)
- 4 turkey steaks (about 600โ700 g total)
- 200 ml cooking cream
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 1โ2 tablespoons flour (for slight thickening)
- 200 ml chicken or vegetable stock (or water)
- 1 tablespoon butter
- 1 tablespoon oil
- a pinch of nutmeg
- 1โ2 tablespoons chopped chives or parsley (half for the sauce, half for garnish)
- salt
- pepper
- optional: 1 teaspoon lemon juice or 1 teaspoon mustard for freshness
Method
1Lightly pound the steaks, pat them dry and season both sides with salt and pepper. Optionally, dust lightly with flour (shake off any excess).
2In a large pan heat oil and butter. Sear the steaks over medium-high heat for 2โ3 minutes on each side until golden brown. Transfer to a plate and keep warm.
3In the same pan add the onion, sautรฉ until translucent, then stir in the garlic. If desired, add a pinch of flour and mix to create a light base for the sauce.
4Pour in the stock (or water), scrape up the browned bits from the bottom of the pan and simmer gently for 2โ3 minutes until the sauce begins to thicken.
5Stir in the cooking cream, nutmeg and half of the chives/parsley. If you like, add a teaspoon of lemon juice or mustard for a fresh note.
6Return the steaks to the pan, spoon the sauce over them and simmer gently, covered, for 5โ7 minutes until the meat is cooked through and tender, and the sauce becomes silky. Adjust the consistency with a splash of stock or cream if needed.
7Serve immediately, sprinkled with the remaining chives/parsley. Perfect with mashed potatoes, rice or pasta, plus a fresh green salad.
Tips for perfect turkey steaks in cream sauce
โข Always pat the steaks dry before cooking โ they sear better and stay juicy.
โข If you use flour, keep it very light โ we want a silky, not heavy sauce.
โข For a richer taste, replace part of the cream with sour cream (stir in at the end on low heat).
โข After searing, always deglaze the pan with stock โ thatโs where the flavour is.
โข A squeeze of lemon brightens the sauce and balances the cream.
Frequently Asked Questions (FAQ)
How can I prevent turkey meat from drying out?
First sear the steaks quickly on high heat, then finish gently in the sauce over low heat. Donโt overcook โ just until cooked through and tender.
Can I make this dish gluten-free?
Yes. Simply leave out the flour or use corn starch (first mix it with a little cold water, then stir into the sauce towards the end of cooking).
How do I store and reheat leftovers?
Keep in an airtight container in the fridge for up to 2 days. Reheat slowly over low heat, adding a little stock or milk if needed to smooth the sauce again.
