Liver With Mustard Sauce

Recipe Ingredients

1 lb	454g / 16oz	Beef liver - sliced 1/2"
		Thick
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Cooking oil
1/2 cup	31g / 1.1oz	Flour
1/2 cup	118ml	Beef stock
2 tablespoons	30ml	Dijon mustard
3/4 cup	177ml	Whipping cream

Recipe Instructions

Heat butter and oil over high heat in large frying pan until foam begins to subside. Sift flour onto large plate and dredge liver in flour.

Saute liver for two minutes on each side, regulating heat to keep butter and oil very hot, but not burning. Remove liver to holding plate.

Add stock to pan and boil down rapidly until reduced by half. Add cream and boil until thickened to coat spoon nicely.

Off heat, whisk in the Dijon mustard. Spoon sauce over liver and serve.

Source:
Robert Boston

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