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?