Saute Of Calf'S Liver With Whiskey Tarragon Sauce
A rich and savory saute of calf's liver topped with a flavorful whiskey tarragon sauce, perfect for those who appreciate bold, classic European flavors with a tender texture.
Ingredients
Instructions
- Bring the beef stock to a boil in a small saucepan and boil it over high heat until it is reduced to 1 cup.
- Combine the all-purpose flour, salt, and black pepper in a shallow dish and dip the liver in the seasoned flour, coating it well.
- Heat the unsalted butter over moderately high heat in a large skillet and sauté the liver for about 2 minutes on each side for medium-rare, or until cooked to the desired degree of doneness.
- Transfer the cooked liver to a heated platter.
- Add the Irish whiskey to the skillet and heat it.
- Carefully ignite the whiskey with a match, tipping the skillet away from you. When the flames subside, add the reduced stock, minced garlic, and chopped tarragon.
- Boil the mixture for 1 minute or until slightly reduced, then stir in the heavy cream.
- Spoon the sauce over the liver and serve.
Tips & Substitutions
For best results, ensure the liver is at room temperature before cooking to achieve an even sear. If you don't have Irish whiskey, a good quality bourbon can work as a substitute. For a lighter sauce, consider using half-and-half instead of heavy cream. To enhance the flavor, you can add a splash of balsamic vinegar to the sauce before serving.
Serving Suggestions
Serve the sautéed liver on a bed of creamy mashed potatoes or alongside sautéed greens for a balanced meal. A glass of robust red wine pairs beautifully with this dish. For a complete dinner experience, consider serving it with a side of Kaaldolmer(Stuffed Cabbage Leaves With Meat) or a fresh salad to balance the richness.
Storage & Reheating
Leftover sautéed liver can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a skillet over low heat, adding a splash of beef stock or water to prevent it from drying out. Avoid microwaving, as it can make the liver tough.
Nutrition & Diet Analysis (per serving)
Each serving of Saute Of Calf'S Liver With Whiskey Tarragon Sauce contains roughly 30 calories, with 1g protein, 3g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 502mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen calf's liver for this recipe?
Yes, you can use frozen calf's liver. Just be sure to thaw it completely in the refrigerator before cooking. Pat it dry with paper towels to remove excess moisture, which will help achieve a nice sear.
What can I use instead of tarragon?
If you don't have tarragon, fresh parsley or dill can be used as a substitute. While the flavor will differ slightly, these herbs will still complement the dish well. Dried tarragon can also be used, but reduce the amount by half as it is more concentrated.
How do I know when the liver is cooked to medium-rare?
For medium-rare liver, cook it for about 2 minutes on each side, or until it has a nice brown crust on the outside while remaining slightly pink in the center. An instant-read thermometer should read 130°F (54°C) for medium-rare. Be careful not to overcook, as liver can become tough.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).