Resident eejit. Radio4, kitchen dancing, owning recipe books to read not follow
Dec 7, 2018 2 min read

Pan fried meat with rich sauce

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There’s nothing cleer here, in fact it’s all a bit 70s French, but it is delicious. If you want a cleaner finish, skip the onions. For a richer one, finish with a drop of single cream. I used a turkey breast because I love the lean, dense meat, but a chicken breast, a pork fillet or maybe even a piece of beef would work just as well. For those who like mashed potato I’d guess this would go well Add a leafy green veg (savoy cabbage this time of year) if you must be an adult.

Note: this is also a good way to ue up those ends of butter that you get whichhave gone a bit “fridgy” in smell

You will need

  • A chunk of meat. See above.
  • A couple of small onions. I used pink ones because they were on offer and are sweet.
  • About 100ml of booze. I used the ends of 2 vermouths and a sherry. Wine would also work.
  • A tablespoon of flour
  • Butter
  • A handful of herbs. I used parsley
  • A couple of teaspoons of capers (mine were in brine from a jar)


  • Slice the onions and pile into your pan with about 50g of butter
  • Slice on a very low heat, cover and leave for 20 minutes stiring occationally or until the onions are soft and translucent, with a touch of colour
  • Meanwhile, flour your chunk of meat and beat a bit flatter if needed. I shook mine in a bag with a good pinch of salt and black pepper.
  • Once the onions are done, scape the pan into a bowl and leave to one side
  • Add another 50g or so of butter the pan and raise to a low heat
  • Add the meat, there should be a slight sizzle
  • Slick your plates on to warm. Don’t serve this on a cold plate
  • Cook though, turning as needed. This took a good 15 mins for the thick turkey breast. I cut it in two at one point to make sure it was well cooked through.
  • Set the meat to one side. It should have a reasonable crusty sear
  • If needed, add a bit more butter to the pan. You want a good tablespoon of liquid sloshing round
  • Add the herbs, capers, onions and booze, then turn up the heat and scape scape scape all the stuck on bits
  • Serve once the sauce has reduced a little


Deeply savour sauce, thick and juice chunk of meat, look at the shimmer on that sauce.

Before First hitting the pan After cooking GET IN MY FACE