Liver With Mustard Tarragon Sauce Recipes

Steps:

• In a saucepan combine all ingredients except pepper.
• Heat/whisk over low heat until heated through.
• Spoon warmed, over fish or steak.
• Sprinkle with pepper and additional tarragon.
• DELICIOUS!

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.

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:

• Remove the cooked chicken or pork from the skillet. Working over medium-high heat, add the chicken stock, heavy cream, mustard, and tarragon. Bring up to a bubble and simmer until thickened enough to coat the back of a spoon, 3 to 4 minutes. Season with salt and pepper and pour over the cooked chicken or pork.

Steps:

• Pat liver dry with paper towels and dredge in flour seasoned with salt and peper. Melt butter in a large frying pan over medium-high heat and saute liver until brown on both sides but still a bit pink in the middle. Remove to plates and keep warm in the oven. Add onion to the pan and cook, stirring, until limp. Add beef stock, wine vinegar, tomatoes, and tarragon. Stir to pick up any brown bits from pan, then cook several minutes over high heat. Add cream and boil until you have a slightly reduced sauce. Stir in mustard well and pour over liver. Serve immediately.