liver with peppercorn sauce

2016-04-24

This calf's liver was sliced very thin, about 1/4". Treat it the same way as you would a minute steak: Sear on high heat for a fairly short time.

This was really nice. I like to use these sauces as smothering sauces, and when I say smothering, I mean drown them!

This is what you need for 2 servings:

Pic1: medium-rare liver, cooked just right to my liking

2016-04-24

Pic2: melt butter, add peppercorns
Pic3: pop, pop, pop ...
Pic4: strain peppercorns out

Pic5: fry meat
Pic6: add cream / sauce
Pic7: simmer ever so softly

Melt the butter in a hot pan. Sauté the peppercorns.
When the peppercorns stop popping, increase heat. Add salt to taste.
Sear the liver on one side, about 2-3 minutes. Turn only the one time and sear the other side.
The meat inside should remain pink throughout. (Pic1)
Remove from the heat.
Serve and enjoy.

Optional:
- Continue to make Pepper Cream Sauce.
- Serve immediately. Enjoy.