Pan-seared beef liver with persillade

Ingredients

• 640 g trimmed beef liver slices
• 40 g T55 all-purpose flour
• 1 tbsp refined sunflower oil
• 50 g 82% fat unsalted butter
• 4 cloves white garlic cloves
• 1 bunch bunch fresh flat-leaf parsley
• 2 tbsp aged red wine vinegar
• 1 tsp fine sea salt
• to taste black peppercorns from a mill

Method

1. Take the beef liver slices out of the refrigerator 20 minutes ahead to bring them to around 20 °C, then pat them thoroughly dry with paper towels to ensure good browning.
2. Wash, dry, stem, and finely chop the fresh flat-leaf parsley. Peel the white garlic cloves, halve them to remove any green germ, and mince very finely.
3. Season both sides of the beef liver slices with fine sea salt and freshly cracked black pepper.
4. Dredge each slice in the T55 all-purpose flour spread on a plate, then tap them firmly between your hands to shake off any excess flour.
5. Heat a large, heavy skillet over high heat for 2 minutes with the refined sunflower oil and half of the 82% fat unsalted butter, until it reaches about 170 °C and the butter foams into a golden brown noisette.
6. Gently lay the beef liver slices in the hot fat in a single layer. Sear vigorously for 1 minute 30 without moving them, until a golden-brown crust forms.
7. Flip the slices with tongs and cook the second side for 1 minute over medium-high heat, until yielding to the touch with an internal temperature of 52 °C (medium-rare).
8. Transfer the meat immediately to a warm plate, tent loosely with aluminum foil, and let it rest for 3 minutes.
9. Lower the skillet heat to medium, pour off any excess cooking fat if needed, then add the remaining 82% fat unsalted butter.
10. As soon as the butter foams at around 130 °C, stir in the minced garlic cloves and chopped flat-leaf parsley. Cook the persillade for 1 minute over medium heat, stirring constantly, without letting the garlic brown so it stays soft and translucent.
11. Deglaze the skillet with the aged red wine vinegar and simmer vigorously for 30 seconds, scraping up the browned bits with a wooden spoon until you have a glossy, syrupy pan sauce.
12. Return the beef liver slices and any rested juices to the skillet, then warm over low heat for 30 seconds while spooning the persillade over the meat.
13. Plate the liver slices immediately on warm plates and spoon the hot buttery persillade generously over the top.

Nutrition

Per serving

Energy

356.1 kcal

Protein

33.35 g

Carbohydrate

4.04 g

Fat

23.03 g

Fibre

0.35 g

Calcium

6.79 mg

Iron

0.19 mg

Magnesium

3.66 mg