Generous slices of beef liver seared in butter, topped with a melt-in-your-mouth sweet onion compote and a robust brown pan sauce.
Ingredients
- 700 g fresh beef liver, sliced
- 4 pieces yellow onions
- 50 g T55 wheat flour
- 40 g pasteurized unsalted butter, 82% butterfat
- 2 tbsp high-oleic sunflower oil
- 250 ml no-salt-added liquid beef broth
- 1 tbsp Worcestershire sauce
- 4 sprigs fresh flat-leaf parsley
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
Method
- Peel the yellow onions, cut them in half, then slice them into even half-moons about three millimeters thick.
- In a large heavy-bottomed skillet, melt half of the unsalted butter with half of the high-oleic sunflower oil over medium-low heat.
- Add the sliced onions with a small pinch of fine salt. Let them cook gently for about fifteen to twenty minutes, stirring frequently, until they are tender, jammy, and deeply golden. Transfer them to a plate and keep warm.
- While the onions are browning, meticulously pat the beef liver slices dry with paper towels. Season each side with fine salt and freshly ground black pepper.
- Pour the T55 wheat flour into a shallow dish. Dredge each slice of liver in it to create an even coating, then gently tap the meat to remove any excess flour.
- Heat the remaining unsalted butter and high-oleic sunflower oil in the skillet over medium-high heat. As soon as the fat sizzles and foams without smoking, lay the liver slices flat in the pan.
- Sear the meat for about two minutes per side without moving it, until a golden crust forms while keeping a perfectly cooked, tender center. Immediately transfer the liver to a warm platter and cover it loosely with a sheet of parchment paper or aluminum foil.
- Return the skillet to medium heat, then pour in the beef broth and Worcestershire sauce to deglaze the pan drippings. Scrape the bottom with a wooden spatula, then let it bubble for two to three minutes until the sauce becomes syrupy and coats the back of a spoon.
- Fold the caramelized onions into the sauce to reheat them for one minute. Finely chop the flat-leaf parsley leaves.
- Plate the beef liver slices on warm plates, cover them generously with the onion compote, drizzle with the piping hot brown sauce, and sprinkle with chopped flat-leaf parsley.
Nutrition
Per serving
- Energy
- 398.5 kcal
- Protein
- 37.02 g
- Carbohydrate
- 5.2 g
- Fat
- 25.8 g
- Fibre
- 0.45 g
- Calcium
- 7.27 mg
- Iron
- 0.18 mg
- Magnesium
- 3.34 mg
