Cooking Greg’s creamy caper sauce wasn’t really anything new or special. Making a cream sauce is pretty routine but watching this video last week gave me an idea for how I was going to enjoy my leftover rib eye beef and leftover lamb shoulder. I find Greg’s videos pretty funny. His YouTube channel has a pretty good reach and it demonstrates how with persistence and dedication you can make a success from meagre resources.
Saturday started as Saturdays do with grocery shopping and then a walk around Lake Ginninderra. I shot some photographs while I was out and about.
In the afternoon I enjoyed the mild thunderstorm that Canberra experienced.
For dinner I had thawed the beef and lamb in the Foodsaver bags. Normally I would eat the meat after I’d heated the bags in a saucepan of hot water for about 30 minutes but this time I seared each side of meat in a hot frying pan with browning butter.
- [url href=”http://yummylummy.com/2016/01/24/standing-rib-eye-roast-beef/” target=”_blank”]Leftover ribeye fillet standing roast[/url]
- [url href=”http://yummylummy.com/2016/01/26/here-is-my-australia-day-roast-lamb-dinner/” target=”_blank”]Leftover Australia Day lamb shoulder[/url]
- White wine
- Pouring cream
- Heat the beef and lamb in the Foodsaver bags in a saucepan of hot water
- When heated through remove the meat from the bags and take the carrots and onion and place on a plate and keep them warm
- Sear the meat in brown butter in a hot frying pan
- Cover the meat and allow it to rest
- Add ½ cup of white wine and reduce
- Add ¼ cup pouring cream and the capers and reduce to a sauce
- Season with salt and pepper
- Plate up the meat and vegetables and pour a good amount of sauce on the meat
- Shoot a photograph
- Eat the meal and enjoy the meaty goodness
- Wash the dishes
- Write the recipe
- Blog (verb)
Do you like creamy caper sauce?
Disclaimer and a note on mass and energy
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.
For recipe posts the quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.