Prepare the Cherry Reduction: In a saucepan, combine the Cherries, Red Wine, Balsamic Vinegar, and Brown Sugar. Bring to a simmer and cook until reduced by half and thickened, about 15-20 minutes. Stir in the Butter and set aside.
Prepare the Foie Gras Crust: In a food processor, pulse the Foie Gras, Panko Breadcrumbs, Thyme, Salt, and Pepper until coarsely combined.
Sear the Liver: Heat the Duck Fat in a skillet over medium-high heat. Press the Foie Gras mixture onto both sides of the Beef Liver medallions.
Cook the Liver: Sear the Beef Liver for 2-3 minutes per side, or until golden brown and cooked to medium-rare. Internal temperature should reach 135°F (57°C).
Serve: Plate the seared Beef Liver and drizzle with the Cherry Reduction. Garnish with fresh Thyme sprigs.
Ingredients
2
8 ounces225 gBeef Liver-trimmed and cut into 1-inch medallions
2 ounces55 gFoie Gras-cold, diced
1/4 cup30 gPanko Breadcrumbs
1 tbsp15 mLFresh Thyme-finely chopped
Pinch1 gSea Salt
Pinch1 gBlack Pepper
1 cup240 mLFresh Cherries-pitted
1/4 cup60 mLRed Wine
1 tbsp15 mLBalsamic Vinegar
1 tbsp15 mLBrown Sugar
1 tsp5 mLButter
2 tbsp30 mLDuck Fat
Equipment
Skillet
Saucepan
Food Processor
Instructions
Prepare the Cherry Reduction: In a saucepan, combine the Cherries, Red Wine, Balsamic Vinegar, and Brown Sugar. Bring to a simmer and cook until reduced by half and thickened, about 15-20 minutes. Stir in the Butter and set aside.
Prepare the Foie Gras Crust: In a food processor, pulse the Foie Gras, Panko Breadcrumbs, Thyme, Salt, and Pepper until coarsely combined.
Sear the Liver: Heat the Duck Fat in a skillet over medium-high heat. Press the Foie Gras mixture onto both sides of the Beef Liver medallions.
Cook the Liver: Sear the Beef Liver for 2-3 minutes per side, or until golden brown and cooked to medium-rare. Internal temperature should reach 135°F (57°C).
Serve: Plate the seared Beef Liver and drizzle with the Cherry Reduction. Garnish with fresh Thyme sprigs.
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