Calves Liver With Bacon, Sauteed Onions, And Mustard Sauce
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
58
Spice
64
Sweetness
63
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
6 tbsps
Unsalted Butter (3/4 stick)6 tbsps
Shallot (minced)1 tsp
Salt3 cup
Red Wine Vinegar1 cup
Mustard (stone ground)Directions:
1
Fry bacon until crisp
2
Drain on paper towels and reserve
3
Melt 4 tablespoons butter in a medium skillet over moderate heat
4
Cook shallots with salt until soft and nearly golden, about 3 minutes
5
Add cooked bacon, stirring briefly to rewarm
6
Add vinegar, turn the heat to high and reduce by half
7
Add stock and reduce again by half
8
Break remaining butter into small pieces and whisk into sauce until smooth
9
Whisk in mustard and remove from heat
10
Preheat grill or a dry skillet
11
Season liver with salt and pepper
12
Grill or saute in melted butter over high heat, about 3 minutes per side
13
Arrange liver over a bed of Sauteed onions on individual serving plates and spoon on sauce
14
Serve immediately
15
Melt butter in a large skillet over high heat
16
Reduce heat
17
Saute onions with salt, stirring occasionally, until golden brown, about 15 minutes