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Cut the liver in strips 1cm by 2.5cm and season with salt & pepper.
Heat up your frying pan and flash fry it quickly in a little hot oil with the shallot that has been finely chopped, remove from the heat when droplets of blood start to form on the surface of the meat.
Boil up the gravy, white wine, tarragon, cream and Dijon mustard allow to reduce to a good pouring consistency.
Add the meat to the sauce reboil but do not over cook the liver. Taste the liver. If the liver appears to have a bitter taste on the back of your palate then mix in the honey.
Serve with Tagliatelle, baked potatoes or rosti potatoes
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