Turkey fillet stewed in butter and lemon sauce

Season the medallions on both sides with salt and pepper.


Pour water in a frying pan with a layer of about 5 mm, add butter and bring to a boil. Lower the medallions. As soon as the liquid boils again, immediately turn over the medallions. Thus, the meat will be scalded on both sides. Cook over medium heat without a lid.

Meanwhile, remove the zest from the lemon with ribbons and squeeze out the juice. Add all the juice and part of the zest to the pan. Adding cold liquid to boiling water will reduce the temperature of the liquid in which the meat is cooked, and its cooking outside and inside will occur evenly. Cook the medallions over medium heat for a few more minutes, turning them over once. The total cooking time will be no more than 10 minutes.

Transfer the medallions to a plate, cover with foil to keep warm. Increase the heat under the pan and boil the sauce to the desired thickness. Pour the sauce over the medallions. Serve with fresh bread and green salad.