Cut turkey fillet into cubes, salt and pepper.

Break broccoli into florets, fry in butter. Add the fillet, fry until golden crust. Pour beer, add sautéed flour, dissolved with stock and stew until done.

Add sour cream, tomato cubes, salt, pepper and bring the sauce to boil.

When serving, put the turkey and the sauce on a platter, top with greens. Garnish with simmered asparagus.