Corrèze Pan-seared Veal Liver Recipe
Recipe information
Make Corrèze Pan-seared Veal Liver in just 40m. Olive oil mashed potato, onion jus
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Mashed Potatoes
Peel and chop the potatoes into even-sized pieces. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot.
2. Make the Olive Oil Mashed Potatoes
Add butter and milk to the drained potatoes. Mash until smooth and creamy. Drizzle in 2 tablespoons of olive oil, season with salt and pepper to taste, and mix well. Keep warm.
3. Cook the Onions for the Jus
Thinly slice the onion. In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the onions and cook until caramelized, about 10 minutes.
4. Prepare the Onion Jus
Add the beef stock to the caramelized onions, bring to a simmer and reduce for about 5 minutes until slightly thickened. Season with salt and pepper if needed.
5. Cook the Veal Liver
In a skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Season the veal liver with salt and pepper. Cook for 3-4 minutes on each side until browned and slightly pink in the center.
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