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Sauteed Calf's Liver With Mustard-Shallot Sauce

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“Dedicated to all the liver lovers out there (besides myself!)”

Ingredients Nutrition


  1. Rinse the liver; pat dry with paper towels.
  2. Season both sides with salt and pepper.
  3. Pour the flour onto a plate and dredge each liver on both sides, shaking off the excess.
  4. Heat the oil in a large skillet over high heat.
  5. When the oil is hot, lay the liver slices in the pan.
  6. Sear 3 to 4 minutes; carefully turn.
  7. Sear another 3 minutes or to desired doneness; transfer to a plate and keep warm.
  8. In the same skillet over medium heat, melt the butter.
  9. Add the shallots; cook, stirring, 3 minutes.
  10. Add the vinegar; cook until almost evaporated, 2 minutes.
  11. Add the wine; cook, stirring, 3 minutes.
  12. Add the stock; cook until almost evaporated, 4 minutes.
  13. Stir in the cream and simmer until reduced by half, about 6 minutes.
  14. Stir in the mustard, parsley and tarragon.
  15. Season to taste with salt and pepper.
  16. Divide the liver slices among 4 warmed plates and spoon the sauce evenly over the top.

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