Foie à la sauce rouge



  • 1 kg (2,2 lbs) Beef Liver 
  • 1/2 cup Flour
  • 1 teaspoon salt
  • 1 Teaspoon of Black Pepper
  • 1 Teaspoon of Red Pepper Flakes
  • 1 Dessert Mustard Powder
  • 60 gr (0,32 lbs) (4 tablespoons) Butter
  • 1 Tablespoon of Refined Oil
  • 1 Bunch Arugula (washed and dried)

Sauce:

  • Tablespoon Ketchup
  • 2 Desserts Sweet Red Pepper
  • 1 Tablespoon Vinegar
  • 1 Dessert Mustard Powder
  • 2 Medium Tomatoes (peeled, cored and chopped)
  • 1 Tablespoon of Powdered Sugar
  • 1 Teaspoon Onion (grated)
  • 1/2 Cup of Dry Red Wine
  • 1 Clove of Garlic (crushed)
  • 125 g (0,28 lbs) Bitter Cream


Put all the sauce ingredients except the cream in a saucepan and bring to a boil over high heat.
As soon as it boils, reduce the heat and cook for another 5 minutes.
Take the pan off the heat and set the sauce aside.
In a medium bowl, mix the flour, salt, red pepper flakes and powdered mustard thoroughly.
Dip the beef livers in this mixture and shake off the excess flour.
(Do not discard the leftover spiced flour.)
Cook butter and refined oil in a wide and deep skillet over medium heat.
When the foam is gone and the oil is hot, put the beef liver in the pan and cook both sides for 2-3 minutes until they turn golden brown.
Take the pan off the heat and transfer the livers to a serving plate.
Add the spiced flour you have reserved to the liver oil left in the pan with a wooden spoon.
While heating your pan on low heat, slowly add the sauce you have set aside in the saucepan by mixing.
As soon as the sauce in the pan boils, reduce the heat and boil it slowly for 3 minutes.
Add the cream and boil for another 2 minutes, stirring occasionally.
Take the pan off the heat and pour the sauce over the beef livers.
Serve after garnishing your meal with arugula.


 

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