Pan-Seared Calf Liver with Leeks & Red Wine

This is my take on the classic liver and onions, which has been a standard of economy-minded cooks for generations. Many of us approach this dish with wariness, having been victims of less-than-stellar interpretations. But when liver is well seared and cooked just to medium pink, it has a lovably silky texture and rich but mild beefy flavor. Use the cooking pan to build a delicious little sauce to cut through the richness of the liver and balance the minerality.