Forgot to take pictures, but made beef liver tonight -Steak Diane style- and I gotta say it was a smashing success. Seared it first, then as it was resting I made a beefy wine reduction sauce in the same pan with blitzed shallots. Once I was happy with the sauce, I submerged the seared liver in it and let it finish cooking until it was so tender you didn't even need a knife to cut it.

I realized today, if I won the lottery, I would go spend a year or two in Europe going to cooking schools.