LIVER WITH MUSTARD TARRAGON SAUCE

LIVER WITH MUSTARD TARRAGON SAUCE image

Categories Beef

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds liver (preferabley baby beef), sliced
Flour
salt and freshly ground pepper
3 tablespoons butter
1/3 cup chopped onion
1/2 cup beef stock
2 tablespoons red wine vinegar
1/2 cup chopped canned tomatoes, drained
1/4 teaspoon dried tarragon
1/3 cup heavy cream
5 teaspoons Dijon-style mustard

Steps:

Pat liver dry with paper towels and dredge in flour seasoned with salt and peper. Melt butter in a large frying pan over medium-high heat and saute liver until brown on both sides but still a bit pink in the middle. Remove to plates and keep warm in the oven. Add onion to the pan and cook, stirring, until limp. Add beef stock, wine vinegar, tomatoes, and tarragon. Stir to pick up any brown bits from pan, then cook several minutes over high heat. Add cream and boil until you have a slightly reduced sauce. Stir in mustard well and pour over liver. Serve immediately.