Prep 5 mins
Cook 30 mins
Dedicated to all the liver lovers out there (besides myself!)
- 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
- Rinse the liver; pat dry with paper towels.
- Season both sides with salt and pepper.
- Pour the flour onto a plate and dredge each liver on both sides, shaking off the excess.
- Heat the oil in a large skillet over high heat.
- When the oil is hot, lay the liver slices in the pan.
- Sear 3 to 4 minutes; carefully turn.
- Sear another 3 minutes or to desired doneness; transfer to a plate and keep warm.
- In the same skillet over medium heat, melt the butter.
- Add the shallots; cook, stirring, 3 minutes.
- Add the vinegar; cook until almost evaporated, 2 minutes.
- Add the wine; cook, stirring, 3 minutes.
- Add the stock; cook until almost evaporated, 4 minutes.
- Stir in the cream and simmer until reduced by half, about 6 minutes.
- Stir in the mustard, parsley and tarragon.
- Season to taste with salt and pepper.
- Divide the liver slices among 4 warmed plates and spoon the sauce evenly over the top.
Pierre Franey has a similar recipe but you only have the ingredients up until the vinegar-he uses raspberry vinegar. Also has 4 tbsp. finely chopped parsley. Thanks for posting!