Beef Liver In Mustard Sauce Recipes

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.

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.