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🥗 Turkey Fillets with Roasted Potato Bean Salad and French Dressing

657 kcal · 30 min · 4 servings

Turkey Fillets with Roasted Potato Bean Salad and French Dressing Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 °C (convection). Wash the potatoes thoroughly, quarter them, and toss them on a baking sheet with 1 tbsp oil as well as salt and pepper. Arrange the potato quarters with the skin facing down and roast for about 25 minutes.
  2. 2. Bring about 1 l of water to a boil in a pot. Cook the eggs in the bubbling water for about 8 minutes. Then drain, shock them with cold water, and set aside to cool.
  3. 3. Peel the garlic and chop it finely. In a bowl, mix the garlic, salt, and pepper with 1 tbsp oil. Wash the turkey fillets, pat them dry, and cut them lengthwise into three parts, resulting in a total of 6 equal pieces. Massage the marinade thoroughly into the meat.
  4. 4. In a separate pot, bring about 3 l of salted water to a boil and bring it to a boil. Wash the beans, trim the ends, and cook them in the boiling salted water for approx. 8–10 minutes. Drain them in a sieve, rinse under cold water, and let them drain.
  5. 5. Meanwhile, heat 2 tbsp oil in a pan on high heat and brown the turkey fillets all around for about 3 minutes. Then reduce the heat, cover the pan, and continue cooking the meat for approx. 8–10 minutes. Clean the bowl.
  6. 6. Grate the parmesan finely and peel the egg. Put both in a tall container and puree them with a hand blender together with mayonnaise, mustard, vinegar, 1 tbsp water, and 4 tbsp oil. Season with salt and pepper. Wash the chives, dry them, and cut them into fine rings.
  7. 7. Take the potatoes out of the oven. Mix the beans in the cleaned bowl with the dressing and season with salt and pepper. Serve roasted potatoes, beans, and turkey fillets on plates, drizzle with some pan juices, and garnish with chives. Enjoy your meal!

Nutrition per serving