liver with peppercorn sauce


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:

  • ½ lb. calf’s liver (2 slices) fresh or thawed
  • 1 tbsp. butter
  • 2 tbsp. peppercorns
  • salt
Pic1:  medium-rare liver, cooked just right to my liking



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