Sauteed Calf's Liver With Mustard-Shallot Sauce

Submitted by Irmgard

"Dedicated to all the liver lovers out there (besides myself!)"

 

• Ready In: 35mins
• Ingredients: 14
• Serves: 4

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.

Reviews

[Oolala]

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!