Sauteed Calf's Liver With Mustard Shallot Sauce

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

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Steps

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Rinse the liver.

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Pat dry with paper towels.

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Season both sides with salt and pepper.

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Pour the flour onto a plate and dredge each liver on both sides , shaking off the excess.

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Heat the oil in a large skillet over high heat.

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When the oil is hot , lay the liver slices in the pan.

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Sear 3 to 4 minutes.

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Carefully turn.

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Sear another 3 minutes or to desired doneness.

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Transfer to a plate and keep warm.

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In the same skillet over medium heat , melt the butter.

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Add the shallots.

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Cook , stirring , 3 minutes.

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Add the vinegar.

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Cook until almost evaporated , 2 minutes.

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Add the wine.

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Cook , stirring , 3 minutes.

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Add the stock.

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Cook until almost evaporated , 4 minutes.

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Stir in the cream and simmer until reduced by half , about 6 minutes.

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Stir in the mustard , parsley and tarragon.

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Season to taste with salt and pepper.

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Divide the liver slices among 4 warmed plates and spoon the sauce evenly over the top.

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Ingredients

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calf liver, sea salt, black pepper, all-purpose flour, vegetable oil, unsalted butter, shallots, red wine vinegar, dry white wine, beef stock, whipping cream, dijon mustard, flat leaf parsley, tarragon leaf