Description
This Pan-Fried Calf Liver with Brown Butter & Sage recipe features tender, nutrient-rich calf liver seared to perfection in fragrant brown butter infused with fresh sage. Perfectly seasoned and cooked quickly in a skillet, this dish offers a delicious and sophisticated way to enjoy liver with a rich, savory flavor.
Ingredients
Scale
Ingredients
- 1 pound calf liver
- 4 tablespoons unsalted butter
- 10 leaves fresh sage
- Salt to taste
- Pepper to taste
Instructions
- Prepare the liver: Rinse the calf liver under cold water and pat dry thoroughly with paper towels to remove any excess moisture for better searing.
- Season the liver: Season both sides of the liver with salt and pepper evenly to enhance flavor.
- Melt the butter: Heat a large skillet over medium-high heat and melt the unsalted butter until it starts to foam.
- Add sage leaves: Add the fresh sage leaves to the skillet, cooking them in the butter until they become fragrant and the butter begins to brown slightly, developing a nutty aroma.
- Cook the liver: Carefully place the calf liver slices in the skillet, cooking for approximately 3-4 minutes per side, or until the liver is nicely browned and cooked through but still tender inside.
- Rest the liver: Remove the cooked liver from the skillet and let it rest briefly on a plate to allow juices to redistribute.
- Serve: Slice the rested liver and drizzle the prepared brown butter and sage from the skillet over the slices before serving for a rich, flavorful finish.
Notes
- Ensure not to overcook the liver to avoid toughness; it should remain tender inside.
- Using fresh sage leaves adds a wonderful aroma and depth of flavor to the brown butter sauce.
- Serve immediately for best taste and texture, as liver is best enjoyed warm.
- This dish pairs well with mashed potatoes or sautéed vegetables for a complete meal.
