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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 tablespoons olive oil |
1 onion, julienned |
1/2 teaspoon salt |
5 garlic cloves, slivered |
1/2 jalapeno chile, stemmed, seeded and julienned |
2 roma tomatoes, cored, seeded and julienned |
12 green olives, pitted and julienned |
3 tablespoons red wine vinegar |
3/4 cup chicken stock |
1 tablespoon cold unsalted butter |
1 tablespoon vegetable oil |
2 (6-ounce) slices calves' liver, about 1/2 inch thick |
Directions:
1. Heat the olive oil in a large skillet over medium-high heat. Saute the onions with the salt until well caramelized, 8 to 10 minutes. Add the garlic and saute 2 to 3 minutes longer to soften.
2. Add the jalapeno, tomatoes, olives and vinegar. Bring to a boil. Pour in the chicken stock, bring back to a boil and simmer 10 minutes. Break the butter into a few pieces and whisk into the sauce. Remove from the heat.
3. Heat the vegetable oil in a large skillet over high heat. Add liver and cook for 3 minutes per side. Then pour in the sauce, bring to a boil and remove from the heat. Serve immediately.
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