Ingredients
- 250g beef liver
- 30g salted butter
- 1 teaspoon olive oil
- 10 small sage leaves (or 5 large leaves, sliced)
- 2 teaspoons balsamic vinegar
- 3 tablespoons Stockman Steaks beef bone broth
- 1 teaspoon Dijon mustard
- Sea salt flakes & cracked black pepper
Method
Trim away any membrane from the liver and slice into 4 even pieces, about 2 cm thick. Season the slices with salt and pepper, then leave them to come to room temperature.
Heat the olive oil and butter together in a frying pan over medium high heat. Tilt the pan slightly so the butter pools, then add sage leaves and fry for 30 seconds or until crisp. Remove and set aside.
Sear the liver slices for 2 minutes per side, until browned on the outside but still tender inside. Remove and keep warm.
Take the pan of the heat, add the balsamic, Dijon mustard and broth, swirling to combine into the butter.
Plate the liver, spoon the sauce over each serve, and finish with the crispy sage leaves.
Sprinkle with salt flakes and cracked black pepper, and enjoy as is, or with crusty bread to soak up the sauce.
