Calve's Liver with Balsamic Vinegar

Cook time 10 minutes
Servings 4


1 tbsp extra virgin olive oil

4 thin slices of calve’s liver, about 1 cm thick

40g butter

2 French shallots, finely chopped

40ml balsamic vinegar

25ml water

3 sprigs of parsley, finely chopped

Calve's Liver with Balsamic Vinegar


Remove the thin skin from the edge of the liver if the butcher has not done so. Melt 10g of the butter and oil in a frying pan over a medium to high heat. Place the liver in the pan and fry for a 1-2 minutes then turn over and fry for 2-3 minutes. Remove the liver from the pan to rest, keep warm.

Add the shallots into the pan with the remaining butter. Stir and cook for a minute or until soft, then add the vinegar and deglaze pan. Add the water and the parsley and pour this sauce over the meat. Serve with mashed potato.