82min 4 ppl
Calf's Liver Lyonnaise
59 minutes
4 people
Medium31–60 min or 7–12 steps
59 min · 10 steps
Medium: 31–60 min or 7–12 steps
520 kcalper person
Protein 38g
Carbs 22g
Fats 28g
About this dish
Thinly sliced calf's liver seared hard and fast in clarified butter, then finished with deeply caramelised onions and a sharp red-wine vinegar deglaze that cuts through the richness. The difference between great and forgettable is drying the liver thoroughly, cooking it in a single hot layer, and checking with a thermometer so it stays blush-pink at the centre rather than turning grey and tough.
Allergy Info
Dairy, Gluten
Diet Info
Meat
Ingredients
Fresh Produce
- White onionshalved and thinly sliced into half-moons3 large
- Flat-leaf parsleyfinely chopped2 tbsp
Meat & Poultry
- Calf's liversinew and membrane removed, sliced 8 mm thick700 g
Dairy & Eggs
- Clarified butter60 g
- Unsalted butterwhole, cold and cubed30 g
Tins & Jars
- Chicken or veal stockgood quality150 ml
Dried Goods
- Plain flourfor dusting3 tbsp
- Caster sugar1 tsp
Spices & Seasonings
- Fine sea salt1 tsp
- Black pepperfreshly ground0.5 tsp
Oils & Condiments
- Neutral oilgroundnut or sunflower2 tbsp
- Red wine vinegar80 ml
- Dry white wine120 ml
Utensils
- Meat thermometer
- Wide heavy-based frying pan
- Wire rack
Method
1
Pat the liver slices completely dry with kitchen paper, then lay them on a wire rack and leave uncovered at room temperature for 15 minutes to ensure maximum surface dryness. Season the flour with the salt and pepper.
Approx. 15 minutes
2
Heat 20 g of the clarified butter and 1 tbsp of the oil in a wide, heavy-based frying pan over a medium-low heat. Add all the sliced onions and the caster sugar, then cook, stirring every few minutes, for 25–30 minutes until deeply golden and jammy — not pale, not burnt.
Approx. 28 minutes
3
Push the onions to one side of the pan and raise the heat to medium-high. Pour in the white wine and let it bubble, scraping up any fond, for 2 minutes until reduced by half. Transfer the entire onion mixture to a bowl and wipe the pan clean.
Approx. 2 minutes
4
Dust each liver slice lightly in the seasoned flour, shaking off any excess.
Approx. 1 minute
5
Return the pan to the highest heat possible. Add the remaining clarified butter and oil and heat until the fat just begins to smoke. Lay the liver slices in a single, uncrowded layer — work in two batches if needed — and sear for 90 seconds without moving, until a deep mahogany crust forms underneath.
Approx. 2 minutes
6
Flip each slice and sear the second side for 60–90 seconds. Check the internal temperature with a meat thermometer — you are aiming for 71°C for a blush-pink centre. Transfer immediately to a warm plate and rest, tented loosely with foil.
Approx. 2 minutes
7
Without cleaning the pan, pour in the red-wine vinegar and let it bubble fiercely over high heat for 1 minute, scraping up every bit of the dark fond — this is the backbone of the sauce.
Approx. 1 minute
8
Add the stock and cook at a rolling boil for 3–4 minutes until the sauce reduces to a glossy, lightly syrupy consistency.
Approx. 4 minutes
9
Remove the pan from the heat entirely and whisk in the cold cubed butter, one or two pieces at a time, until the sauce is smooth and silky. Return the caramelised onions to the pan and stir to coat.
Approx. 2 minutes
10
Spoon the onion and sauce over the liver slices, scatter with the chopped parsley, and serve immediately with pommes vapeur or crusty bread.
Approx. 2 minutes
