Liver with mustard sauce

Yield: 4 Servings

Measure Ingredient
1 pounds Beef liver -- sliced 1/2\"
\N \N Thick
1 tablespoon Butter
1 tablespoon Cooking oil
½ cup Flour
½ cup Beef stock
2 tablespoons Dijon mustard
¾ cup Whipping cream

Heat butter and oil over high heat in large frying pan until foam begins to subside. Sift flour onto large plate and dredge liver in flour. Saute liver for two minutes on each side, regulating heat to keep butter and oil very hot, but not burning. Remove liver to holding plate. Add stock to pan and boil down rapidly until reduced by half. Add cream and boil until thickened to coat spoon nicely. Off heat, whisk in the Dijon mustard. Spoon sauce over liver and serve.

Recipe By : Robert Boston

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