I like pink champagne, it's more delicate tasting than its white counterpart, just as I also enjoy rose wine. I'm not really into champagne in general compared to wine because it's too fizzy for my taste, but when we use it in cooking (especially sauces), the situation is entirely different: the fizziness goes away and the delicate sour wine-like feel of it remains. In short, the sauce for these turkey breast steaks was absolutely delicious.
Last year: Spicy shrimp and wild rice soup (Chinese).
Ingredients (serves 3):
- 3-4 turkey fillets (600 g)
- 200 ml liquid cream (30% fat)
- 100 ml pink champagne
- salt and pepper
- 1 large tablespoon dried tarragon
- some olive oil
- 1/3 teaspoon tomato sauce (only if at the end of the cooking the sauce isn't pink enough for your aesthetic pleasure)
Heat the olive oil, season the fillets with salt and pepper to taste and start frying them:
Turn them on the other side once or twice until you feel they're almost done, then pour the champagne in the pan:
Leave for 4-5 minutes on medium heat, then pour the cream, add the tarragon and mix well:
You may add a very little drop of tomato sauce if the champagne sauce doesn't really look pink enough (depends on what brand you use). Cook for 4-5 minutes more after adding the cream. Serve warm with lots of the delicious sauce. Dig in! :)
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