Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Beef liver - sliced

  2. 1/2" Thick

  3. 1 tablespoon 15ml Butter

  4. 1 tablespoon 15ml Cooking oil

  5. 1/2 cup 31g / 1.1oz Flour

  6. 1/2 cup 118ml Beef stock

  7. 2 tablespoons 30ml Dijon mustard

  8. 3/4 cup 177ml Whipping cream

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat butter and oil over high heat in large frying pan until foam begins to subside. Sift flour onto large plate and dredge liver in flour. Saute liver for two minutes on each side, regulating heat to keep butter and oil very hot, but not burning. Remove liver to holding plate. Add stock to pan and boil down rapidly until reduced by half. Add cream and boil until thickened to coat spoon nicely. Off heat, whisk in the Dijon mustard. Spoon sauce over liver and serve.


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