Calves' liver seared to tender pink in under 3 minutes, topped with a rich Madeira and shallot gravy finished with sherry vinegar, and served alongside silky mashed potato made with butter and double cream. A refined British classic.
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Drizzle the vegetable oil into a hot pan over a medium heat and add half of the butter.
When the butter has melted add the thinly sliced shallots and cook for a couple of minutes until browned.
Add the Madeira and flambé.
Add the stock to the onions and bring to the boil then lower the heat to gently reduce.
Finish with a knob of butter and the sherry vinegar.
To make the mashed potato add the ingredients to a pan and mix until thoroughly combined and keep warm until ready to serve.
Heat another non-stick pan over a medium heat and when it is hot add the rest of the butter.
While the butter melts season the calves' liver with salt and pepper then dust in flour.
When the butter begins foaming add the liver slices, cook on one side for 1–2 minutes then flip over and cook for another minute.
To serve: spoon the mashed potatoes onto plates, top with the slices of liver and pour over the gravy.
Leftovers keep refrigerated for up to 2 days; reheat liver and gravy gently in a pan over low heat to avoid toughening; mash reheats best with added milk or cream.
Cook 1–2 minutes per side on medium heat; the liver should be pink inside and firm to touch. Overcooking makes it tough and bitter.
Yes, but adjust timing: beef liver is tougher and needs 2–3 minutes per side; chicken liver is more delicate at 1 minute per side. Calves' liver has the mildest, most refined flavour.
Flambéing burns off the alcohol and concentrates the wine's sweet, complex flavour into the gravy.
Yes; make it up to 2 hours ahead and reheat gently in a pan with a splash of milk or cream over low heat, stirring often to avoid lumps.
The flour creates a light, delicate crust and helps seal in juices during the brief, high-heat cook.
