Turkey Steaks with Creamy Mushroom and Tarragon Sauce

Season the turkey steaks generously with salt and white pepper.

Heat the olive oil and butter in a large frying pan over a medium-high heat and cook the turkey steaks for 4 minutes per side until golden and cooked through, then remove and set aside.

Fry the shallots in the same pan for 2 minutes, then add the garlic and mushrooms and cook for 4 minutes until the mushrooms have softened and turned golden.

Pour in the white wine and let it reduce by half, then stir in the cream, tarragon, and Dijon mustard.

Simmer the sauce for 3–4 minutes until thickened, then return the turkey steaks to the pan and coat in the sauce.

Cook for a final 2 minutes and serve with steamed green vegetables or creamy mashed potato.