PAN FRIED TURKEY FILLET ON HORSERADISH MASHED POTATOES WITH SAVOURY CRANEBERRY SAUCE

My husband and son love turkey meat. Good thing is that nowadays one doesn't need to buy the whole turkey to cook a meal on a weekday night. You can find the turkey fillets/tenderloins/legs/crown etc in the freezer section. Serving with the cranberry sauce does give a holiday feel to the dish. So why not having it in the middle of the year :)

Serves 2

Time: 35-40 minutes

For the fillets

2  turkey fillets well seasoned with salt and pepper

1 tbs olive oil

For the sauce

1 tbs butter

2-3 tbs cranberry sauce

2 tbs plain flour

1 cup stock

salt and pepper

For the potatoes

1 tbs horseradish

2 cups mashed potatoes

1 tbs butter

1/4 hot milk

Salt and pepper

A few parsley leaves to garnish

Method

First, start with the mashed potatoes ( boil the potatoes and mash them ) by mixing in horseradish, butter, milk and the seasoning. Cook it on the low heat till all mixed well and keep it warm.

Now for the sauce, heat the butter in a pan. Add the flour to the pan. Cook for a minute and then stir in the stock. Bring it to a boil till thickened. Stir in the cranberry sauce. Keep it aside.

Now the turkey fillet, why in the end ? because I like to serve it immediately of the pan as the turkey meat can dry out if kept for longer time. 

To pan fry, the fillet, add the olive oil/butter to the pan and slip in the turkey fillets. Cook each side for 34 minutes till well browned and you can feel the doneness by poking knife or fork, clear juices running out.

To serve place a cookie cutter about 3-4 inch diameter in the centre. Stuff it with the mashed potatoes and smoothen the top. Pour the cranberry sauce around it and lift the cookie cutter. Slice the fillet lengthways and carefully place it on the mashed potatoes. Garnish with the parsley leaves.

TIP: Do not throw the pan juices from the cooked turkey meat. Stir it the the cranberry sauce to give a nice flavour.