At the Sir Loin, head chef Clifford Pierre makes this dish with tender Dutch calf's liver and serves it with creamed (i.e., pureed) potatoes.
- 1 Tbsp. flour
- 3 Tbsp. unsalted butter
- 1 Tbsp. vegetable oil
- 8 slices Irish or back bacon
- 2 yellow onions, peeled and thinly sliced
- 1 lb. calf's liver, cut into 4 thin slices of equal size
- Salt and freshly ground black pepper
- 1 cup dry red wine
- 3⁄4 cup beef stock
Place flour and 1 tbsp. butter in a small bowl and knead together until thoroughly mixed. Cover with plastic wrap and chill thoroughly in refrigerator.
Preheat oven to 200°. Heat oil and remaining 2 tbsp. butter in a large skillet over medium-high heat. Add bacon and cook, about 2 minutes per side. (Bacon will be slightly brown but not crisp.) Using a fork, transfer bacon to a baking sheet; keep warm in oven.
Reduce heat to medium, add onions to same skillet, and cook, stirring occasionally, until soft and golden, 25-30 minutes. Remove onions from skillet with a slotted spoon and keep warm in oven.
Increase heat to medium-high. Season liver with salt and pepper and cook in same skillet, in batches if necessary, for about 2 minutes per side for medium. Transfer liver to oven and keep warm (do not cover with aluminum foil or liver will discolor).
Raise heat to high. Deglaze skillet with wine, using a wooden spoon to scrape browned bits from bottom. Reduce wine by half, about 5 minutes, then add stock. Return to a simmer and whisk in reserved butter and flour mixture, a little at a time (sauce should be just thick enough to coat the back of a spoon). Adjust seasoning with salt and pepper. To serve, spoon sauce onto 4 plates, then top with liver, onions, and bacon.
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