Ingredients for 4 people:
500 gr turkey fillet (organic quality)
125 gr mushrooms ( Parisian mushrooms)
1 small leek
75 gr blue-veined cheese (e.g. Bleu d' Auvergne, Gorgonzola)
2 dl poultry stock
8 table spoons of Delirium Tremens
4 table spoons of olive or sunflower oil
pepper and salt
Preparation:
Cut the leek into small rings, rinse them and let them drain in a colander. Remove the hard stipes from the mushrooms and cut them into pieces. Cut the turkey fillet into even slices or cubes, season them with some salt and let it rest. Heat some oil in a frying pan and sear the fillet. Lower the temperature and add some stock. Keep stirring and let it simmer on a gentle fire for about 25 minutes. Add the leek and the mushrooms 10 minutes before the end of the cooking time and let it simmer further. Add the blue-veined cheese and the beer 5 minutes before the end. Increase the heat for a short moment and season with pepper and salt. Serve with pasta or saffron rice, accompanied by a coldly served Delirium Tremens.
Type of beer: Blond (heavy, 8.5 ABV)
