Sauteed Calf'S Liver With Mustard-Shallot Sauce - cooking recipe

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
Preparation
    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.

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