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Beef liver with sage

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Ingredients for 2 servings:

  • 2 slice(s) beef liver(s), large
  • 10 sage leaves
  • 10 slices of bacon
  • 125 ml wine, white, dry
  • 200 ml cream
  • Butter, diced, ice-cold,
  • oil
  • Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

First, lightly pepper the liver, heat a little butter (with a few drops of oil) in a pan, and fry the liver on both sides. Remove and cut each slice into 5 pieces, depending on its size. Cover each with a sage leaf (more to taste) and wrap with a slice of bacon. Return to the pan and cook over moderate heat until cooked through (until the bacon is nice and crispy). Keep the liver warm, deglaze the pan with the wine, add the cream, and simmer gently. Mount with a few cubes of butter. Season to taste with salt and pepper. Let the liver simmer briefly in the sauce and serve. If you like, you can add sage to the sauce. I serve it with spaetzle and a green salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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