Corrèze Pan-seared Veal Liver Recipe

Cooking Instructions

1. 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. 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. 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. 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. 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.

6. 6

   Plate the Dish

   On each plate, place a scoop of olive oil mashed potatoes, top with slices of the pan-seared veal liver, and drizzle with the onion jus.