Sauteed Calf'S Liver With Mustard-Shallot Sauce

Name: Sauteed Calf'S Liver With Mustard-Shallot Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 lbs calf liver, sliced 1/2-inch thick, sea salt, black pepper, 1 cup all-purpose flour, and more.

Yes, Sauteed Calf'S Liver With Mustard-Shallot Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!