This is a typical restaurant dish, involving a brief sauté in a non-stick pan and an equally brief deglazing. The whole thing takes only 5 minutes and is adapted from
Season the flour • Finely dice the shallot • Thinly slice the peeled beetroot • Chop the chives.
Put the pan over a medium heat with half the butter. Put the seasoned flour into a suitable receptacle and dredge the liver in it a slice at a time. A plastic bag is a good way of doing this, as you can shake it gently and achieve an even coating. Hold each piece and spank it gently to remove any excess flour.
As the butter foams, add the liver and sauté for 90 seconds on each side. Transfer to warmed plates and keep warm.
Turn up the heat Add the shallot beetroot and sherry vinegar and cook for a minute, stirring. Add the stock or consommé and boil vigorously until it is coloured by the beetroot and is a slightly syrupy consistency. Take off the heat and swirl in the remaining butter. Adjust the seasoning if necessary.
Pour this sauce over the liver and strew with chopped chives. It is even better with fresh horseradish grated over.
© 1993 Alastair Little and Richard Whittington estate. All rights reserved.