Calves’ Liver Steak with Blue Cheese Dumplings and Blue Cheese Butter Sauce

Calves’ liver, for me, is one of the most tender and tasty types of offal. The steak here is basically a slice from the whole liver, which has been more thickly cut than usual. This is not essential, as many people prefer the classic thin slice that just takes seconds to cook when flashed in a hot pan and flipped over. The difference lies in the finished texture. The thicker-cut steak, which can be cooked to your liking, will hold a lot of good succulent juices, providing it’s eaten medium-