Foie de Veau a la Pommery (Calf's Liver with Pommery Mustard Sauce)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Foie de Veau a la Pommery (Calf's Liver with Pommery Mustard Sauce) calories by ingredient
Introduction
Pommery Mustard is a good grainy mustard. This is lovely when served with mashed potatoes and glazed carrots. True French comfort food. Pommery Mustard is a good grainy mustard. This is lovely when served with mashed potatoes and glazed carrots. True French comfort food.Number of Servings: 4
Ingredients
-
For the Liver
2 Tbs olive oil
8 1/3 inch thick slices of calf's liver (about 1 1/4 lbs)
Salt and pepper to taste
For the sauce
1 cup homemade beef broth or low-sodium canned broth
1 cup dry red wine
1/3 cup grainy mustard like Pommery
1/3 cup honey
salt and freshly ground pepper to taste
1 Tbs balsamic vinegar
1 Tbs unsalted butter
Directions
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.