About this recipe: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!
450g calves livers, cut into 6mm slices
4 tablespoons plain flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
4 tablespoons tarragon vinegar
1 lemon, cut into thin slices
2 tablespoons chopped fresh parsley
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:15min › Ready in:30min
Dredge liver slices in flour, shaking off excess, and season with salt and pepper.
Melt butter in a large frying pan over medium high heat. Cook liver for 5 minutes per side, reducing heat if necessary. Transfer to a heated serving dish, and keep warm.
In the same frying pan, increase heat to medium high and add tarragon vinegar, scraping the bottom of the frying pan with a wooden spoon. If necessary, add a small amount of water to increase sauce. Lay lemon slices over liver, and pour sauce over the top. Sprinkle with freshly chopped parsley. Serve immediately.