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Gordon Ramsay Beef Liver Recipe – A Rich and Nutritious Dish

Gordon Ramsay Beef Liver
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Gordon Ramsay Beef Liver is a refined take on a classic comfort dish. The liver is seared to perfection, leaving it tender and flavorful, while caramelized onions and a savory sauce elevate the dish to restaurant-quality status. With the right preparation and cooking techniques, this recipe ensures the liver is tender, never tough, and absolutely delicious.

Ingredients

Scale

For the Beef Liver:

  • 500g beef liver, thinly sliced
  • 1 cup milk (for soaking)
  • 2 tbsp all-purpose flour (for dredging)
  • Salt and pepper, to season
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter

For the Caramelized Onions:

  • 2 large onions, thinly sliced
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp sugar
  • 1 tbsp balsamic vinegar

For the Sauce:

  • 1/2 cup beef stock
  • 1/4 cup red wine (optional)
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce

Garnish:

  • Chopped parsley (optional)

Instructions

Prepare the Liver:

    • Soak the liver: Place the beef liver slices in a bowl with milk and let them soak for 20-30 minutes. This helps reduce any strong flavors and tenderizes the liver.

    • Pat dry and season: Remove the liver from the milk, pat dry with paper towels, and season with salt and pepper.

    • Dredge in flour: Lightly coat the liver slices in all-purpose flour, shaking off any excess.

Caramelize the Onions:

    • Heat oil and butter: In a large skillet, heat olive oil and butter over medium heat.

    • Cook the onions: Add the sliced onions and cook for 10-15 minutes, stirring occasionally.

    • Add sugar and vinegar: Stir in the sugar and balsamic vinegar, allowing the onions to caramelize further. Remove from the pan and set aside.

Cook the Liver:

    • Heat the skillet: In the same skillet, add olive oil and butter over medium-high heat.

    • Sear the liver: Place the liver slices in the pan and cook for 1-2 minutes per side until browned but still tender. Avoid overcooking, as liver can become tough. Remove and set aside.

Make the Sauce:

    • Deglaze the pan: Pour red wine (if using) into the skillet and scrape up any browned bits. Let it simmer for 1-2 minutes.

    • Add stock and seasonings: Stir in the beef stock, Dijon mustard, and Worcestershire sauce. Cook for 3-4 minutes until slightly thickened.

Assemble the Dish:

    • Return the caramelized onions to the pan and stir them into the sauce.

    • Place the liver slices back into the skillet, coating them with the sauce. Heat through for 1-2 minutes.

Garnish and Serve:

    • Transfer to plates, garnish with chopped parsley, and serve immediately.

Find it online: https://gordonramsayeats.com/gordon-ramsay-beef-liver/