Foie de Veau a la Pommery (Calf's Liver with Pommery Mustard Sauce)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
For the Liver2 Tbs olive oil8 1/3 inch thick slices of calf's liver (about 1 1/4 lbs)Salt and pepper to tasteFor the sauce1 cup homemade beef broth or low-sodium canned broth1 cup dry red wine1/3 cup grainy mustard like Pommery1/3 cup honeysalt and freshly ground pepper to taste1 Tbs balsamic vinegar1 Tbs unsalted butter
Prepare the liver:
Heat the oil in a heavy skillet large enough to hold all the liver over medium-high heat until hot but not smoking. Season the liver on both sides with salt and pepper and cook until lightly browned on one side, about 3 minutes. Turn and brown on the other side, another 3 minutes. Transfer to a warmed platter, cover and keep warm.
Prepare the sauce:
Pour off and discard any oil in the skillet. Add the broth and wine, bring to a boil over high heat and cook until the liquid is reduced by half, about 8 to 10 minutes. Reduce the heat to medium, add the mustard, honey, and salt and pepper, stirring to blend well. Add the balsamic vinegar and swirl in the butter, stirring until it is well incorporated into the sauce and makes it nicely shiny.
To serve, place two slices of liver on each of 4 warmed dinner plates and spoon the sauce on top or alongside.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEFSOPHIE.
Heat the oil in a heavy skillet large enough to hold all the liver over medium-high heat until hot but not smoking. Season the liver on both sides with salt and pepper and cook until lightly browned on one side, about 3 minutes. Turn and brown on the other side, another 3 minutes. Transfer to a warmed platter, cover and keep warm.
Prepare the sauce:
Pour off and discard any oil in the skillet. Add the broth and wine, bring to a boil over high heat and cook until the liquid is reduced by half, about 8 to 10 minutes. Reduce the heat to medium, add the mustard, honey, and salt and pepper, stirring to blend well. Add the balsamic vinegar and swirl in the butter, stirring until it is well incorporated into the sauce and makes it nicely shiny.
To serve, place two slices of liver on each of 4 warmed dinner plates and spoon the sauce on top or alongside.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEFSOPHIE.
Nutritional Info Amount Per Serving
- Calories: 467.9
- Total Fat: 14.0 g
- Cholesterol: 570.0 mg
- Sodium: 410.1 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 0.1 g
- Protein: 42.2 g
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