Description
A rich and savory dish featuring tender calf liver, enhanced with nutty brown butter and aromatic sage.
Ingredients
Scale
- 1 pound calf liver
- 4 tablespoons butter
- 8 fresh sage leaves
- Salt to taste
- Pepper to taste
Instructions
- Rinse the calf liver under cold water and pat dry with paper towels.
- Season the liver with salt and pepper.
- In a skillet, melt 2 tablespoons of butter over medium heat.
- Add the liver to the skillet and cook for about 2-3 minutes on each side until browned.
- Remove the liver and set aside.
- Add the remaining butter to the skillet and cook until it turns golden brown.
- Stir in the sage leaves and cook for another minute until fragrant.
- Return the liver to the skillet and spoon the brown butter and sage over it.
- Serve immediately.
Notes
- For best results, do not overcook the liver; it should be tender and slightly pink inside.
- Serve with mashed potatoes or crusty bread to soak up the delicious brown butter.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece of liver
- Calories: 200
- Sugar: 0 grams
- Sodium: 75 milligrams
- Fat: 15 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 1 gram
- Fiber: 0 grams
- Protein: 20 grams
- Cholesterol: 300 milligrams