Sauteed Calf's Liver With Mustard-shallot Sauce

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 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.