Beef Liver au Poirve

Liver au Poirve

So you thought you were going to make it through without eating offal!? Organ meat is really good for you! Liver is good for the liver! If you can’t handle beef liver, use chicken livers or duck livers. Make a liver pate and use it to make a liver pate sandwich on an oopsie roll with Primal Mayo. That’s a childhood memory for me. Liverwurst on Wonder bread with lots of mayo!
This is a take on Steak au Poirve, a steak encrusted with crushed peppercorns, sauteed and finished with cream and brandy or cognac. I don’t use any alcohol in this recipe and in addition to peppercorns I use some fennel seeds.
This recipe uses:
  • butter and avocado oil for the pan (leave out the butter if you’re dairy free)
  • 1 large onion, sliced
  • 1 lb of beef liver from grass fed cattle
  • 1/4 cup of crushed peppercorns and fennel seeds, 50/50 combo
  • 1 cup heavy cream (use coconut milk if you’re dairy free)
  • 4 cups chopped fresh spinach
  • salt
Heat the butter (or coconut oil) and avocado oil in a large pan big enough to hold all the liver
Add the sliced onion, cook until wilted and beginning to brown
Meanwhile grind the peppercorns and fennel in a spice grinder or mortar and pestle
sprinkle the liver with this mixture and a little salt
Remove the browned onions from the pan and add some more butter to the pan
Add your liver to the pan, brown and sear and turn over
Brown and sear again
Add back the onions, and cook for a little while, 1 minute
Add the cream (or coconut milk)
cook for a couple of minutes
remove the liver to serving plates
Add the chopped spinach t the pan
cook until wilted
Divide cooked spinach and cream among plated liver

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