Sauteed Calf's Liver With Mustard-Shallot Sauce |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Dedicated to all the liver lovers out there (besides myself!) Ingredients:
1 1/2 lbs calf liver, sliced 1/2-inch thick |
sea salt |
black pepper |
1 cup all-purpose flour |
2 tablespoons vegetable oil |
2 tablespoons unsalted butter |
3 shallots, finely chopped |
2 tablespoons red wine vinegar |
1/4 cup dry white wine |
1/4 cup beef stock |
1/2 cup whipping cream |
2 tablespoons dijon mustard |
2 tablespoons flat leaf parsley, finely chopped |
1 tablespoon tarragon leaf, finely chopped |
Directions:
1. Rinse the liver; pat dry with paper towels.
2. Season both sides with salt and pepper.
3. Pour the flour onto a plate and dredge each liver on both sides, shaking off the excess.
4. Heat the oil in a large skillet over high heat.
5. When the oil is hot, lay the liver slices in the pan.
6. Sear 3 to 4 minutes; carefully turn.
7. Sear another 3 minutes or to desired doneness; transfer to a plate and keep warm.
8. In the same skillet over medium heat, melt the butter.
9. Add the shallots; cook, stirring, 3 minutes.
10. Add the vinegar; cook until almost evaporated, 2 minutes.
11. Add the wine; cook, stirring, 3 minutes.
12. Add the stock; cook until almost evaporated, 4 minutes.
13. Stir in the cream and simmer until reduced by half, about 6 minutes.
14. Stir in the mustard, parsley and tarragon.
15. Season to taste with salt and pepper.
16. Divide the liver slices among 4 warmed plates and spoon the sauce evenly over the top.
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