Beef Liver with Carrot and Cilantro Purée

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

To make it easier to slice the liver into thin pieces, you can slightly freeze it beforehand. However, you will need to wait until the slices are fully thawed.

Ingredients

Beef Kidneys - 17.6 oz
Carrot - 17.6 oz
Garlic - 4 cloves
Spanish onions - ½ heads
Parsley - 0.7 oz
Cilantro - 1.8 oz
Butter - 1.8 oz
Olive Oil - 1 tablespoon
Sugar - to taste
Meyer Lemon Juice - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Peel the carrot, finely chop it, and boil it in salted water until tender. Drain the water, and using a food mill or blender, puree the carrot. Mix it with olive oil, finely chopped cilantro, a pinch of sugar, and a pinch of ground black pepper.

Step 2

Clean the liver of membranes, slice it, pat it dry with paper towels, season with salt and pepper.

Step 3

Chop the parsley, onion, and garlic finely and mix them together. Sear the liver in butter for one and a half to two minutes on each side, then remove it from the pan. In the remaining butter and meat juices from cooking the liver, add the parsley, garlic, and onion. Sauté the vegetables lightly, then add some lemon juice. Serve the liver with carrot puree, drizzled with the onion-garlic-parsley sauce.