Sauteed Calf's Liver With Mustard-Shallot Sauce

Name: Sauteed Calf's Liver With Mustard-Shallot Sauce
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 serving(s)
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

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Recipe by Irmgard

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

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READY IN: 35mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.