Sauteed Calf'S Liver With Mustard-Shallot Sauce

• 1 1/2 lbs calf liver, sliced 1/2-inch thick
• sea salt
• black pepper
• 1 cup all-purpose flour
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 3 shallots, finely chopped
• 2 tablespoons red wine vinegar
• 1/4 cup dry white wine
• 1/4 cup beef stock
• 1/2 cup whipping cream
• 2 tablespoons Dijon mustard
• 2 tablespoons flat leaf parsley, finely chopped
• 1 tablespoon tarragon leaf, finely chopped

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.

salt, black pepper, flour, vegetable oil, unsalted butter, shallots, red wine vinegar, white wine, beef stock, whipping cream, mustard, flat leaf parsley, tarragon leaf

Taken from www.food.com/recipe/sauteed-calfs-liver-with-mustard-shallot-sauce-181282 (may not work)