Sauteed Calf's Liver with Mustard Shallot Sauce

Elevate your dinner table with the rich and elegant flavors of sautéed calf's liver paired with a luscious mustard shallot sauce. This gourmet dish combines tender, perfectly seared slices of calf's liver, lightly dredged in seasoned flour for a subtle crust, and a creamy, tangy sauce infused with Dijon mustard, dry white wine, and the gentle sweetness of caramelized shallots. Balanced with the richness of heavy cream and a splash of chicken or beef stock, this recipe is a symphony of flavors that comes together in just 35 minutes, making it surprisingly approachable for a weeknight meal. Garnished with fresh parsley and ideal for serving alongside buttery mashed potatoes or crusty bread, this dish promises to impress your guests and delight any adventurous foodie. Perfectly suited for lovers of French-inspired cuisine, this recipe is an easy way to bring restaurant-quality elegance to your home kitchen.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 500 grams Calf's liver
• 50 grams All-purpose flour
• 1 teaspoon Salt
• 1 teaspoon Fresh ground black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 2 pieces Shallots, finely chopped
• 2 cloves Garlic, minced
• 100 milliliters Dry white wine
• 100 milliliters Chicken or beef stock
• 2 teaspoons Dijon mustard
• 50 milliliters Heavy cream
• 1 tablespoon Fresh parsley, chopped

Directions

Step 1

Pat the calf's liver dry with paper towels and trim off any visible membranes. Slice into thin pieces (approximately 1 cm thick).

Step 2

In a shallow dish, combine the flour, salt, and black pepper. Dredge the liver slices in the seasoned flour, shaking off the excess.

Step 3

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the liver slices in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes per side until browned but still pink inside. Remove the liver to a plate and cover loosely with foil to keep warm.

Step 4

In the same skillet, reduce the heat to medium and add the remaining olive oil and butter. Add the chopped shallots and cook for 2 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.

Step 5

Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to reduce by half, about 2-3 minutes.

Step 6

Stir in the chicken or beef stock and let simmer for 3 minutes. Whisk in the Dijon mustard and heavy cream, and season the sauce with additional salt and pepper to taste.

Step 7

Return the cooked liver slices to the skillet and gently spoon the sauce over them. Let simmer for 2-3 minutes to meld the flavors.

Step 8

Garnish with chopped fresh parsley and serve immediately. This dish is perfect with mashed potatoes, roasted vegetables, or a side of crusty bread.

Nutrition Facts

Serving size	(945.5g)

Amount per serving	% Daily Value*
Calories	1645.7

Total Fat 89.8g	0%
Saturated Fat 34.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1617mg	0%
Sodium 3336.4mg	0%
Total Carbohydrate 79.2g	0%
Dietary Fiber 4.1g	0%
Total Sugars 6.1g
Protein 110.1g	0%

Vitamin D 245IU	0%
Calcium 100.3mg	0%
Iron 28.5mg	0%
Potassium 2001.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.6%

Protein: 28.1%

Carbs: 20.2%