Lemon tarragon liver

    30 min

    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!

    4 people made this

    Serves: 4 

    • 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

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Dredge liver slices in flour, shaking off excess, and season with salt and pepper.
    2. 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.
    3. 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.

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    Reviews in English (2)


    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)