Jul 13 2026
Restaurants›Holder›Pavé De Foie De Veau Recipe

Pavé De Foie De Veau Recipe

Inspired by Holder
Time45m
Serves2

à l’oignon confit, sauce moutarde et pomme

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Ingredients

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Main Ingredients

For the Sauce

Garnish

Method

Preparation

  1. 1

    Prepare the Onions

    Slice the onions thinly and sauté them in a pan with 25g of butter over medium heat until they become soft and caramelized, about 15-20 minutes.

  2. 2

    Prepare the Apple

    Core and slice the apple into thin wedges. In the same pan, add a little butter if necessary and sauté the apple slices until they are just tender, about 5-7 minutes.

  3. 3

    Prepare the Liver

    Trim the calf liver and cut it into thick slices. Season with salt and pepper.

Cooking

  1. 4

    Cook the Liver

    In the same pan, add the remaining butter and increase the heat. Sear the liver slices for about 2-3 minutes on each side until browned but still slightly pink in the center. Remove from the pan and let rest.

  2. 5

    Make the Sauce

    In the same pan, deglaze with white wine, scraping up any bits. Add the Dijon mustard and cream, stirring well. Reduce the sauce for about 5 minutes until slightly thickened. Season to taste with salt and pepper.

Assembly

  1. 6

    Plate the Dish

    On a serving plate, lay the caramelized onions, then place the liver slices on top. Drizzle with the mustard sauce and garnish with sautéed apple slices and chopped parsley.

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