SAUTEED CALF'S LIVER WITH MUSTARD-SHALLOT SAUCE
Make and share this Sauteed Calf's Liver With Mustard-Shallot Sauce recipe from Food.com.
Provided by Irmgard
Categories Beef Organ Meats
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse the liver; pat dry with paper towels.
- Season both sides with salt and pepper.
- Pour the flour onto a plate and dredge each liver on both sides, shaking off the excess.
- Heat the oil in a large skillet over high heat.
- When the oil is hot, lay the liver slices in the pan.
- Sear 3 to 4 minutes; carefully turn.
- Sear another 3 minutes or to desired doneness; transfer to a plate and keep warm.
- In the same skillet over medium heat, melt the butter.
- Add the shallots; cook, stirring, 3 minutes.
- Add the vinegar; cook until almost evaporated, 2 minutes.
- Add the wine; cook, stirring, 3 minutes.
- Add the stock; cook until almost evaporated, 4 minutes.
- Stir in the cream and simmer until reduced by half, about 6 minutes.
- Stir in the mustard, parsley and tarragon.
- Season to taste with salt and pepper.
- Divide the liver slices among 4 warmed plates and spoon the sauce evenly over the top.
WARMED TARRAGON MUSTARD SAUCE
This fantastic tarragon sauce is an absolute must drizzled on grilled salmon or steak but also great with veggies, chicken or pork. Fresh tarragon may be used in place of dried (any amount desired). This is similar to the tarragon sauce served in fancy restaurants, you will never eat fish without this sauce again once you have tryed it! Recipe may be doubled.
Provided by Kittencalrecipezazz
Categories Sauces
Time 6m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- In a saucepan combine all ingredients except pepper.
- Heat/whisk over low heat until heated through.
- Spoon warmed, over fish or steak.
- Sprinkle with pepper and additional tarragon.
- DELICIOUS!
Nutrition Facts : Calories 450.6, Fat 43.2, SaturatedFat 24.6, Cholesterol 110.4, Sodium 1172.5, Carbohydrate 11.6, Fiber 2.9, Sugar 3.9, Protein 8.1
ROASTED MUSTARD TARRAGON CHICKEN
Provided by Ruth Cousineau
Categories Milk/Cream Chicken Mustard Roast Dinner Tarragon Potluck Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F with rack in middle.
- Pull off excess fat around cavities of chicken and discard, then rinse chicken and pat dry. Mix together 1 1/2 teaspoons salt and 1 teaspoon pepper and rub inside cavity. Chop enough tarragon to measure 1 1/2 tablespoons and set aside, then add remainder of bunch to cavity. Put chicken in a flameproof shallow roasting pan or gratin dish and rub all over with 1/3 cup mustard. Tie legs together with string and roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 45 minutes to 1 hour.
- Carefully tilt chicken so juices from cavity run into roasting pan, then transfer chicken to a cutting board and let stand 10 minutes.
- Pour off all but 2 tablespoons fat from pan. Whisk in flour, then cook over medium heat, whisking, 1 minute. Add water, whisking constantly and scraping up brown bits, and bring to a boil. Simmer sauce until slightly thickened, then whisk in cream, remaining tablespoon mustard, and salt and pepper to taste.
- Strain sauce through a fine-mesh sieve into a bowl, discarding solids, then stir in reserved chopped tarragon. Serve chicken with sauce.
CALF'S LIVER WITH IRISH WHISKY AND TARRAGON
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Wipe the liver dry with paper towels and dredge lightly with flour, shaking off excess.
- Melt the butter in a large frying pan and brown the liver pieces on both sides. Remove to a dish and keep warm.
- Add the garlic, saute for a minute, then add the Irish whisky and bring to a boil. Add the stock and cook, stirring, until thickened.
- Add the tarragon and heavy cream and season to taste with salt and pepper.
- Return the liver to the pan and coat with the sauce. (Allow the liver to cook a little more if necessary, but beware of overcooking.)
Nutrition Facts : @context http, Calories 420, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 11 grams, Sodium 628 milligrams, Sugar 1 gram, TransFat 1 gram
TARRAGON MUSTARD SAUCE
Make one of these sauces in the hot skillet after you have cooked chicken breasts or pork chops.
Number Of Ingredients 5
Steps:
- Remove the cooked chicken or pork from the skillet. Working over medium-high heat, add the chicken stock, heavy cream, mustard, and tarragon. Bring up to a bubble and simmer until thickened enough to coat the back of a spoon, 3 to 4 minutes. Season with salt and pepper and pour over the cooked chicken or pork.
ROAST SIDE OF SALMON WITH MUSTARD, TARRAGON, AND CHIVE SAUCE
Provided by Bon Appétit Test Kitchen
Categories Fish Mustard Roast Quick & Easy Dinner Salmon Tarragon Chive Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Position rack in center of oven and preheat to 450°F. Line large rimmed baking sheet with parchment paper. Mix first 7 ingredients in medium bowl. Season mustard sauce lightly with salt and generously with pepper. Place salmon, skin side down, on diagonal on prepared sheet. Spoon 1/2 cup mustard sauce atop salmon, then spread over, covering completely. Sprinkle salmon generously with salt and pepper. Roast just until salmon is opaque in center, about 15 minutes. Using parchment as aid, transfer salmon to platter. Cut crosswise into pieces and serve with remaining mustard sauce.
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