Best 10 Sauteed Calfs Liver With Mustard Shallot Sauce Recipes

SAUTEED CALF'S LIVER

Steps:

• Place liver in a nonreactive (ceramic or glass) bowl and pour milk over. Refrigerate, covered, 5 to 6 hours.
• In a large skillet, heat 2 tablespoons butter over medium-high heat. When butter is shimmering, add onions. Cook, stirring occasionally, until softened and translucent, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring more frequently until onions are very soft and brown, 30 to 40 minutes more.
• Drain liver and discard milk. Pat liver dry with paper towels.
• Spread flour on a plate and season with salt and pepper. Thoroughly coat liver with the flour mixture, shaking off excess.
• Heat a large (13-inch) saute pan over medium heat and add remaining 2 tablespoons butter and the oil and heat until shimmering. Cook (in batches, if necessary, to avoid crowding pan) until liver is firm (but not hard) and browned on the outside but still slightly pink in the center, 1 to 2 minutes per side. Repeat with remaining liver, adding more oil to the pan as necessary. Add sage and cook for 1 minute more.
• Divide liver among plates and top with onions.

CALVES LIVER WITH BACON, SAUTEED ONIONS, AND MUSTARD SAUCE

Steps:

• Fry bacon until crisp. Drain on paper towels and reserve.
• Melt 4 tablespoons butter in a medium skillet over moderate heat. Cook shallots with salt until soft and nearly golden, about 3 minutes. Add cooked bacon, stirring briefly to rewarm. Add vinegar, turn the heat to high and reduce by half. Add stock and reduce again by half. Break remaining butter into small pieces and whisk into sauce until smooth. Whisk in mustard and remove from heat.
• Preheat grill or a dry skillet. Season liver with salt and pepper. Grill or saute in melted butter over high heat, about 3 minutes per side.
• Arrange liver over a bed of Sauteed Onions on individual serving plates and spoon on sauce. Serve immediately.
• Melt butter in a large skillet over high heat. Reduce heat. Saute onions with salt, stirring occasionally, until golden brown, about 15 minutes.

SAUTEED CALF'S LIVER WITH MUSTARD-SHALLOT SAUCE

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.

SAUTEED CALVES LIVER WITH BACON, ONION AND MAYTAG BLUE CHEESE TART

Steps:

• Heat olive oil in medium skillet over medium high heat. Lightly flour liver and place in pan and sear for 5 seconds and flip. Add arugula and garlic and quickly saute Deglaze with balsamic vinegar and serve over onion tart, recipe follows.
• For the Tart: Render diced bacon until crispy. Add butter, onion, rosemary and cook until tender. Season with salt and pepper. Roll out dough and plate filling in middle and top with blue cheese. Fold over edges and bake in a preheated 500 degree oven until golden brown, approximately 10 to 12 minutes. Serve with calves liver.

CALF'S LIVER WITH ONIONS, RAISINS AND PINE NUTS

Steps:

• In a small bowl let the raisins steep in the Marsala for 1 hour.
• In a saucepan, combine the onions, 2 tblsps of the butter, sugar and salt and pepper to taste and add enough water to just cover the onions.
• Bring to a boil over moderate-high heat and boil 10 minutes, or until water is evaporated.
• Saute the onions, shaking the pan, for 5 minutes, or until golden-brown.
• In a shallow dish, dredge the liver, patted dry, in the seasoned flour, shaking off excess.
• In a skillet, heat the remaining 2 tblsps butter and the oil over moderate-high heat until hot and sauté the liver in batches, turning it, for 3 minutes, or until browned outside and pink within.
• Transfer liver with slotted spatula and keep warm, covered.
• Add the raisin mixture and stock to skillet and reduce over moderate-high heat, stirring, until thickened slightly.
• Add the onions and salt and pepper to taste.
• Nap the liver with the sauce and sprinkle with pine nuts.

CALF'S LIVER WITH SHALLOTS AND WINE-VINEGAR SAUCE

Steps:

• Sprinkle liver with salt and pepper. Dredge slices thoroughly on both sides with flour. Shake off excess.
• Heat oil in a large nonstick skillet over high heat. Add liver slices. Cook about 1 minute or until nicely browned. Turn slices and cook about a minute longer for rare. Cook longer for medium-rare and well done.
• Remove liver from skillet and keep warm. Pour off fat from skillet and add butter. Add shallots and garlic. Cook over high heat, stirring until butter is hazelnut brown. Quickly add vinegar and bring to a boil. Pour sauce over liver. Sprinkle with parsley and serve.

BEEF LIVER IN MUSTARD SAUCE

Steps:

• Salt and pepper liver.
• Saute over medium to high heat in the margarine (oleo).
• Remove liver and keep warm.
• Pour off some of melted oleo.
• In what is left, saute shallots until clear or tender.
• Add white wine.
• Bring to boil.
• Add mustard and blend into mixture.
• Stir and simmer for a few minutes.
• Put liver on platter and pour sauce over it.

CALF'S LIVER WITH SHALLOT AND WINE PAN SAUCE

Steps:

• Sprinkle the flour and a pinch of salt on a piece of wax paper. Dredge the liver, cut into two pieces if it is large, in the flour. Heat 1 teaspoon of the butter in a small heavy skillet over moderately high heat. When it starts to sizzle, drop the liver into the pan. Sauté quickly, still over quite high heat, for about 1 minute on each side, then remove to a plate. Clean out the burned butter left in the pan, let the pan cool a little, and melt the remaining butter over moderate heat. Toss in the shallot. Cook, stirring, until it softens, and splash a little wine into the pan. Let it reduce quickly and then add another splash and return the liver to the pan. Cook to warm through. Check to see if the liver is done to your liking by cutting into a piece; I like it still rosy. Salt and pepper the liver lightly, remove to a warm plate, spooning the shallot and pan sauce over it, and sprinkle parsley on top.
• I find the usual supermarket-packaged piece of liver too big for me so I set aside a piece, about 2 ounces, to make an unusual and delicious pasta (see page 182).

SAUTEED CALVES LIVER

Steps:

• fry bacon in frying pan until crisp, remove to paper towels.
• add onions, saute until brown, remove.
• lightly flour liver, salt& pepper to taste, saute 3 minutes per side, don't overcook.
• remove and deglaze pan w/balsamic vinegar, add all ingredients back to pan to blend flavors.

CALF'S LIVER WITH RED WINE SAUCE

Steps:

• In a shallow baking dish, combine well the wine, vinegar, garlic, sage and season to taste.
• Add liver, turning to coat.
• Let marinate at room temperature for 30 minutes.
• In a large skillet, cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towel to drain.
• Drain liver from marinade and reserve marinade.
• Pat liver dry.
• Heat bacon fat over moderately-high heat until hot but not smoking.
• Add liver and saute, turning once, for 2 minutes, or until it is brown outside and still pink within.
• Transfer to a heated platter.
• Add marinade to skillet and boil over high heat, scraping up brown bits, until it is reduced by half.
• Strain pan juices through a fine sieve over the liver and sprinkle bacon and parsley over.
• In my home, we always had broccoli when we had liver (this cause me much grief as a child, but I grew to love it.) Oven-roasted broccoli and asparagus would be great here.