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French bistro style veal liver


5 minutes


4 à 5 minutes



French bistro style veal liver
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4 slices of veal liver, about 200 g (7 oz.) each, about 2 cm (3/4 in.) thick
Salt and freshly ground black pepper
15 ml (1 tbsp.) vegetable oil
15 ml (1 tbsp.) butter
125 ml (1/2 cup) all-purpose flour
1 French shallot finely chopped
60 ml (1/4 cup) raspberry vinegar
30 ml (2 tbsp.) parsley chopped


  1. Season the liver with salt and pepper.
  2. In a skillet, heat the oil and butter over medium-high heat.
  3. Flour 2 slices of liver.
  4. Cook for about 2 minutes on each side for medium-rare. Keep warm.
  5. Repeat the same steps with the 2 other slices.
  6. Remove the excess fat (keep a small quantity). Brown the shallot for 1 to 2 minutes, stirring constantly.
  7. Deglaze with raspberry vinegar.
  8. Let reduce until almost no liquid remains.
  9. Add the chopped parsley.
  10. Top the slices of veal liver with this preparation.
  11. Serve immediately with french fries and green beans. 

For medium-rare, it is essential that the slices of liver are thick enough. Ask your butcher for nice, thick slices; most pre-packaged slices are too thin. 

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