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    Cognac-Mustard Glazed Calves' Liver with Crispy Shallot Topping and Creamy Mashed Potatoes

    clock-icon30 minutes
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    Pixicook editorial team

    An elegant and flavorful meal featuring tender calves' liver with a cognac-mustard glaze, served with creamy mashed potatoes and crispy shallots.

    Ingredients for Cognac-Mustard Glazed Calves' Liver with Crispy Shallot Topping and Creamy Mashed Potatoes

    units in
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    serves
    2 peoplechevron
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    Vegetable Oil

    cups

    Substitute chevron-down

    Shallots, peeled and cut into 1/16-in/1.5-mm thick rounds, separated into rings

    each

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Russet Potatoes, peeled and cut into large chunks

    0 lb

    Substitute chevron-down

    Milk or Cream

    cups

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Calves' Liver, patted dry on paper towels

    0 oz

    Substitute chevron-down

    Flour, for dredging

    cups

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Dijon-Cognac Cream Sauce, warm

    cups

    Substitute chevron-down

    How to Make Cognac-Mustard Glazed Calves' Liver with Crispy Shallot Topping and Creamy Mashed Potatoes

    1. Fry the Shallots

    Pour the vegetable oil into a medium saucepan and heat it over medium-high heat until it shimmers. Carefully add the shallot rings in small batches, stirring constantly for about 60 seconds per batch, until they turn a pale brown. Use a slotted spoon to transfer the fried shallots to a plate lined with paper towels. Sprinkle them with kosher salt immediately.

    2. Prepare the Mashed Potatoes

    Place the potato chunks in a pot and cover them with cold water, adding 2 tablespoons of kosher salt. Bring the water to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork. Drain the potatoes and return them to the pot. Add the milk or cream, 3 tablespoons of butter, a pinch of kosher salt, and freshly ground black pepper. Mash until smooth and creamy.

    3. Cook the Liver

    Season the liver cutlets with kosher salt and freshly ground black pepper, then dredge them lightly in flour, shaking off any excess. Heat 2 tablespoons of butter in a skillet over medium-high heat. Add the liver cutlets and cook for about 2 minutes on the first side, until nicely browned. Flip them and cook for another minute on the other side. The liver should be browned on the outside but still rosy pink inside.

    4. Assemble the Dish

    On each plate, place a generous scoop of creamy mashed potatoes. Top the potatoes with a liver cutlet, then spoon some warm Dijon-Cognac Cream Sauce over the liver. Finish each plate with a sprinkle of crispy shallots.

    Pitfalls and tips

    Source Quality Ingredients

    Ensure calves' liver is fresh, Cognac is high quality, and use whole-grain mustard for complexity.

    Creamy Mashed Potatoes

    Use Yukon Gold potatoes, pass through a ricer, and warm dairy before mixing.

    Liver Preparation

    Soak liver in milk, pat dry before searing, and do not overcrowd the pan.

    Final Assembly

    Rest the liver before serving, plate over mashed potatoes, and top with shallots and glaze.

    Perfect the Glaze

    Reduce Cognac carefully, add ingredients for a syrupy consistency.


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