There is quite a hefty surprise in this 'beef' dish... it's turkey!
1. Preheat the oven to 180°c.
2. Flatten each turkey breast and lay on top a layer of 4 slices of parma ham.
3. Melt butter in the olive oil. Sauté the shallots, garlic and salt for 1 minute only.
4. Add the portobello mushrooms, the porcini mushrooms, the parsley, the nutmeg and salt and pepper to taste and finally the splash of brandy.
5. Heat until most of the liquid has evaporated, then blend in a blender until it becomes a fine paste.
6. Stir in the pine nuts, then spread the mixture over the turkey and ham to a depth of about half a centimeter. Roll into sausage shapes then secure with toothpicks.
7. Place the rolls in a cast iron pan. Heat for a few minutes on the hob, until coloured on the outside.
8. Pour over the olive oil and brandy. Cover and put in a 180°c oven for 30 minutes.
9. Before serving, strain off juice into a separate pan and add the single cream and sprigs of fresh tarragon. Heat gently for a few minutes.
10. Slice turkey rolls into disks, remove toothpicks, and arrange on the plate. Spoon over the sauce and serve.
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