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.
Yield: serves 4
- 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.