Beef liver with red onion
Description
Beef liver recipe. French cuisine, Provence region
Instructions
- 1
Step 1
Peel the onion. Slice 1 onion into thin half-rings and sauté in 1 tbsp of heated butter over medium heat for 20 minutes. Season with pepper and salt, add vinegar, and continue cooking until the volume is reduced by half. Pour in 100 ml of water and cook over medium heat until the volume is reduced by a quarter.
- 2
Step 2
Cut the beet into medium pieces. Add half of the chopped beet to the onion mixture and bring to a boil. Remove from heat, let cool slightly, then blend into a puree (using a blender).
- 3
Step 3
Add the purée back to the sauté pan, add 2/3 of the remaining butter and the remaining beet. Bring to a boil, then remove from heat.
- 4
Step 4
Finely chop the remaining onion. Grate the zest from the lemon. Sauté the onion and zest in the remaining oil for 6 minutes.
- 5
Step 5
Rinse the liver, remove the film. Cut into thin pieces, lightly tenderize.
- 6
Step 6
Season with salt and pepper and fry in a skillet with the lemon-onion mixture for 3 minutes on each side. Divide into portions and serve immediately with beet sauce.