This sauce is also delicious with a steak or a filet mignon.
Ingredients
- 1 medium onion, cut in rings
- 4 - 5 tbsp (60 mL) butter
- Flour
- 2 nice pieces of veal liver
- 4 tbsp (60 mL) beef stock
- 4 tbsp (60 mL) Madeira
- 2 tbsp (30 mL) tomato paste
- Salt and pepper to taste
Steps
- Cook the onion in 2 tbsp of hot butter for 3 to 4 minutes.
- Remove from the pan and keep warm.
- Lightly flour the veal livers.
- Melt the remaining butter and cook the liver until tender. Keep warm with the onion.
- Pour the beef stock and the Madeira in the pan and deglaze by stirring quickly.
- Add the tomato paste and stir for a few seconds.
- Pour this sauce on the liver and serve with parsley-buttered cauliflower.
