If you love liver, this is a gorgeous alternative to the standby liver and onions. The light herbal tartness of the lemon and tarragon vinegar beautifully balance the rich and earthy flavour of the beef liver, cooked in butter with light herbs and seasoning. Beautiful looking dish, as well as beautiful tasting!
This is really great way to cook liver, thank you so much... - 25 Jan 2006 (Review from Allrecipes US | Canada)
I've served this to my family 3 times now, and I love it. My husband likes it and my son will eat it under duress, which is better than I can say for any other form of liver I've tried. Instead of pouring the tarragon sauce over the top, I serve it on the side as a dip for the french fry-like fried liver strips. The sauce is so delicious I could eat it straight. - 21 Dec 2014 (Review from Allrecipes US | Canada)