SAUTEED CALF'S LIVER WITH MUSTARD-SHALLOT SAUCE

Sauteed Calf's Liver With Mustard-Shallot Sauce image

Provided by Irmgard

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

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.