Turkey fillet baked with mustard and herbs

This is another interesting option to cook tasty and healthy dinner out of turkey. Mustard and Provençal herbs know the stuff. What is more interesting, it will be perfect for sandwiches or light salad for lunch when served cold.

Cooking time — 1,5 hours
Complication — simply

In recipe book

Main ingridient: turkey
Category: poultry dishes
Kitchen: author

Cause: healthy food, for every day
Preparation: oven

portions

Ingredients:

Turkey fillet – 700 g;
Mustard – 2-3 tbsp;
Provençal herbs – 1-2 tbsp;
Salt, fresh black ground pepper;
Carrot – 1 pc;
Celery stalk – 1 pc;
Olive oil – 2 tbsp;
Honey – 2 tea spoons.

Step 1

Wash out fillet and dry with paper towel. Then cut alongside but not completely, like a book. If it is thick, then cut it visually dividing into 3 parts, first from left to right almost until the end and then get the knife deeper from right to left.

Step 2

Cover fillet with a plastic bag and beat it with a flat side of hummer until it gets 3-5 mm thick.

Step 3

Coat with mustard from one side.

Step 4

Sprinkle with salt, pepper and Provençal herbs.

Step 5

Roll it out.

Step 6

Cut the carrot and celery stalks crosswise into 2 halves and cut each half alongside into long thin sticks.

Step 7

Put vegetables into the bowl, sprinkle with olive oil, add salt and mix up. Prepare a baking pan with a cooking bag. Put vegetables on the bottom of the bag.

Step 8

Pour the oil left on the plate on top of the roll.

Step 9

Put the roll on top of vegetables. Close the bag, make a few holes in the bag and put all this into the oven pre-heated until 190 degrees for 50 minutes.