Cut the shallots into fine strips, peel and quarter the figs. Sauté the shallots and half of the figs in a little butter. Deglaze with Sauternes and a little balsamic vinegar and reduce. Add the veal jus and let it boil down again. Season the slices of veal liver with pepper and fry briefly on both sides in brown butter. Arrange on warmed plates. Dissolve the cooking residue in the pan with the added fig sauce, bring to the boil and add the remaining figs and the capers. Finally, stir in the freshly plucked marjoram and season with salt and pepper. Cover the slices of liver with the sauce and serve.
Preparation Tip:
COOKING TIME: Calf's liver 4-6 minutesSIDE RECOMMENDATION: Mashed potatoes
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