1. Coat the turkey steaks in the flour then heat the oil in a large frying pan and seal the turkey steaks on all sides. Remove from the pan and reserve. Add the garlic, onions and sun-dried tomatoes to the pan, sautÃ© for 5 minutes, stirring occasionally then return the turkey steaks to the pan.
2. Blend the tomato purÃ©e with the wine, add to the pan with the stock and bring to the boil. Reduce the heat then simmer gently for 10-15 minutes or until the turkey is thoroughly cooked.
3. Remove the turkey from the pan and keep warm. Stir the crÃ¨me fraÃ®che into the pan with the olives and heat through for 1 minute. Pour the sauce over the steaks, garnish with the parsley and serve with freshly cooked vegetables.