Mustard Seared Calves Liver Recipe

Prepare the Potatoes

Preheat the oven to 375°F (190°C). Peel and thinly slice the potatoes. In a skillet, melt 2 tbsp of butter and mix with olive oil, then layer the potato slices in a greased baking dish. Season with salt and pepper, and drizzle the remaining butter over the top. Bake for 45 minutes or until golden brown.

Caramelize the Onions

In a skillet, heat 2 tbsp of butter over medium heat. Add sliced onions and cook slowly, stirring frequently until they are caramelized and golden brown, about 20-25 minutes. Set aside.

Prepare the Bacon

In the same skillet, cook the bacon strips until crispy. Remove and place on paper towels to drain.

Sear the Liver

Season the calves liver with salt and black pepper. Brush both sides with Dijon mustard. In the skillet, add a little olive oil and heat over medium-high heat. Sear the liver for about 2-3 minutes on each side until browned and cooked to your preference.

Prepare the Demi-Glace

Once the liver is cooked, remove it from the skillet and set aside. Pour in the demi-glace to deglaze the pan, scraping up any browned bits. Allow it to simmer for a few minutes until slightly thickened.

On a plate, place a portion of Potato Anna. Top with the seared liver, caramelized onions, and crispy bacon strips. Drizzle with the demi-glace and serve immediately.