Calf Liver and Bacon with Shallot Sauce
ID: 634fc982...
A classic, old-school dish featuring perfectly seared calf liver paired with crispy bacon and a rich, savory shallot pan sauce. Served alongside hot, crispy French fries for a comforting and traditional meal.
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🍳 Cooking Flow
Render the bacon until crispy, then remove and set aside. → Season the calf liver with salt and pepper, then sear in a smoking hot pan with oil until medium-rare. → Sauté shallots in butter, deglaze the pan with white wine and beef broth, and scrape up the browned bits. → Simmer the liver and bacon in the sauce, thicken with flour-butter, and plate with hot French fries.
Cooking Steps
Brief Cooking Order
Render the bacon until crispy, then remove and set aside. → Season the calf liver with salt and pepper, then sear in a smoking hot pan with oil until medium-rare. → Sauté shallots in butter, deglaze the pan with white wine and beef broth, and scrape up the browned bits. → Simmer the liver and bacon in the sauce, thicken with flour-butter, and plate with hot French fries.
Introduction
A classic, old-school dish featuring perfectly seared calf liver paired with crispy bacon and a rich, savory shallot pan sauce. Served alongside hot, crispy French fries for a comforting and traditional meal.
Step 1
Place bacon strips in a cold pan and render over medium heat until they are crispy. Remove the bacon and set aside.
Step 2
Season both sides of the calf liver slices generously with salt and black pepper.
Step 3
Pour out excess bacon fat from the pan, leaving just a thin layer.
Step 4
Heat the pan back up over high heat, add a splash of cooking oil, and wait until the oil is smoking hot.
Step 5
Place the seasoned calf liver into the smoking hot pan and sear both sides quickly to medium-rare.
Ingredients List
Important Notes
Ensure the pan and oil are smoking hot before searing the liver; this creates a deep crust which is crucial for building flavor in the pan sauce.
Cook the liver to medium-rare during the initial sear, as it will finish cooking when simmered in the sauce later.
Using 'flour butter' (beurre manié) is an easy and effective way to thicken the sauce quickly while giving it a glossy texture.
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