Pan fried meat with rich sauce
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
- 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.