Sauteed Calf's Liver With Mustard-Shallot Sauce

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

• Ready In: 35 mins
• 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.