2 tablespoons unsalted butter
1 tablespoon virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 calves’ liver steaks, each about 3/8 inch thick and 5 ounces (about 1 1/4 pounds total), cleaned of skin and as many sinews as possible
Tarragon-Lemon Sauce:
1/2 cup coarsely chopped red onion
2 scallions, trimmed and finely minced (1/4 cup
2 tablespoons lemon juice
1/4 cup water
1 tablespoon drained capers
2 teaspoons chopped fresh tarragon


1. Heat the butter and oil until hot in one very large (12-inch) or two smaller (8-inch) skillets. Sprinkle the salt and pepper on both sides of the liver steaks, and place them in the skillet(s) in one layer with no overlap. Saute the steaks over high heat for about 1 1/2 minutes on each side for medium-rare (adjust the cooking time if your liver is thicker or thinner, or if you like it cooked more or less). Transfer the steaks to a plate, and cover them with an overturned plate. (They can wait like this for 10 to 15 minutes, while you prepare the sauce.)
2. For The Tarragon-Lemon Sauce: Add the onion and scallions to the drippings in the skillet(s). Saute for about 20 seconds, then add the lemon juice, and stir until all the solidified juices have melted. If you are using two skillets, at this point, combine their contents in one, and boil the mixture for another 20 seconds, until most of the liquid has evaporated. Add the water, the capers, and the tarragon, mix well, and bring to a boil.
3. Arrange the liver steaks on individual plates, top with the tarragon-lemon sauce, and serve immediately.

Jacques Pepin likes calves’ liver medium-rare and this is reflected in the cooking time in the recipe, but you can adjust the cooking time to your taste.

Seared Calve's Liver with Tarragon-Lemon Sauce
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