Wash peppers and chop into small pieces. Sauté peppers and crushed garlic in butter. Deglaze with the broth and simmer for 4 minutes.
Stir in cream fraiche and simmer for another 8 minutes. Puree finley with a hand blender and season with salt and pepper.
Preheat oven at 60 ° C.
Cut out of the turkey breast 4 steaks and season with salt and pepper. Fry in oil on both sides. Lift meat from the pan and place into the oven. Deglase the residue in the pan with soup and boil down almost entirely. Stir into the pepper sauce.