Beef liver and onions

Pasos

1. Peel the yellow onions, cut them in half, then slice them into even half-moons about three millimeters thick.
2. In a large heavy-bottomed skillet, melt half of the unsalted butter with half of the high-oleic sunflower oil over medium-low heat.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Fold the caramelized onions into the sauce to reheat them for one minute. Finely chop the flat-leaf parsley leaves.
10. 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.