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 Turkey Fillet in Mustard-Honey Sauce Recipe
I offer you a turkey fillet in mustard-honey sauce with pear glazed in wine. Very tasty dish.
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Marinate the turkey fillet. To do this, lubricate it with mustard, salt. Honey is combined with soy sauce. Put the fillets in the marinade and leave for a couple of hours, or even overnight.
    Marinate the turkey fillet. To do this, lubricate it with mustard, salt. Honey is combined with soy sauce. Put the fillets in the marinade and leave for a couple of hours, or even overnight.
  2. The marinated fillet must be fried in a hot frying pan. Before roasting, make small cuts on the fillet.
    The marinated fillet must be fried in a hot frying pan. Before roasting, make small cuts on the fillet.
  3. The fried fillet is transferred to a heat-resistant form, covered with foil and sent to the oven for 12 minutes at 180 degrees.
    The fried fillet is transferred to a heat-resistant form, covered with foil and sent to the oven for 12 minutes at 180 degrees.
  4. Prepare a glazed pear in white wine. Peel the pear and cut it into small circles.
    Prepare a glazed pear in white wine. Peel the pear and cut it into small circles.
  5. Transfer the pear to a ladle, add 100 grams of sugar and put it on medium heat. After boiling, cook until the volume of wine is reduced by 2 times.
    Transfer the pear to a ladle, add 100 grams of sugar and put it on medium heat. After boiling, cook until the volume of wine is reduced by 2 times.
  6. The remaining sauce after frying is deglazed with wine (50 ml), i.e. add wine to the sauce. Bring to a boil, add spices (nutmeg, dried garlic). Boil until thickened.
    The remaining sauce after frying is deglazed with wine (50 ml), i.e. add wine to the sauce. Bring to a boil, add spices (nutmeg, dried garlic). Boil until thickened.
  7. We transfer the pear to a plate. Pour the sauce next to it and spread the fillets on it.
    We transfer the pear to a plate. Pour the sauce next to it and spread the fillets on it.
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