Beef liver with shallot tarte tatin

Beef liver adds a wonderful richness to shallot tarte tatin in this dish by our chef Keith Abela 

Serves 2


For the liver

  • 500g beef liver
  • 50g butter
  • 3 sprigs thyme
  • 2 cloves garlic
  • 200ml red wine
  • 20g sugar
  • Salt, to taste

For the tart

  • 150g puff pastry
  • 2 shallots/onions each
  • 20g sugar
  • Salt, to taste


  1. Pre heat an oven to 180°C.
  2. Line the base of a small baking tin with a little bit of baking sheet and add salt and sugar to the surface.
  3. Peel your onion and cut them into rings roughly 3cm in thickness and line them evenly on the base over the salt and sugar. Once done cover with a round of puff pastry and bake for 30 minutes.
  4. In the meantime place a sauté pan over a medium to high heat and remove all the arteries, veins and skin from the liver.
  5. Season the liver and pat dry with a clean cloth. Add the butter to the sauté pan and once melted add the liver, thyme and garlic.
  6. Cook the liver for roughly 3 minutes on either side. One cooked remove the liver from the pan and leave to rest for 5 minutes.
  7. In the same pan add the sugar and the red wine and leave to reduce to a sauce consistency.
  8. To serve cut the tart in half and place on one side of the plate. Place the sliced liver on the other side and drizzle with the sauce.

This recipe first appeared on Gourmet Today, January, 2018

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