Turkey in champagne

2 kg Turkey fillet - about

2 tbsp. flour
what kind of flour should I choose? we'll show

1 l champagne (Brut)

250 ml cream (20%);

75 g butter

salt, freshly ground pepper - to taste

Portions of Turkey with salt and pepper, then roll in flour. Fry in hot oil for 10 minutes, turning the meat so that it is browned evenly. Pour into the pan, champagne, cover, reduce heat and simmer for about an hour.

Remove the lid and cook for another 15 minutes. Pour in the cream, stir and let it cook for 3 minutes. Serve in a deep heated platter.