Dijon Veal Liver
Prep Time: 15 minutes
Cooking Time: 1 hour
Serving: 2 people
2 veal liver slices, about 6-8 ounces each
1/4 cup Dijon mustard
2 cloves garlic, minced
2 sprigs fresh thyme
Salt and pepper to taste
2 tablespoons unsalted butter
Optional: chopped fresh parsley for garnish
Preheat a sous vide water bath to 140°F (60°C). Season the veal liver slices with salt and pepper, then spread the Dijon mustard evenly on both sides of each slice.
Divide the white wine, garlic, and thyme between two vacuum-sealed bags.
Make sure each bag has one liver slice, and arrange them so they are flat and without overlapping.
Using a vacuum sealer, seal the bags.
Cook the bags for an hour in the hot water bath.
Once the liver has cooked, take the bags out of the water bath and use paper towels to pat the slices of liver dry.
A nonstick skillet is warmed up at high heat. Swish the butter about in the pan until it is frothy and melted.
When a crust develops, add the liver slices to the pan and sear for 1–2 minutes on each side.
Before slicing and serving, remove the liver from the pan and allow it to rest for 5 minutes. Before serving, if desired, sprinkle with finely chopped fresh parsley.