Beef liver

Anyone have a good recipe for beef liver sous vide?

I have not tried liver sous vide yet. It is one of my favorites but no one else likes it. I am normally relegated to having it at a local restaurant that does a great job with it. Bacon and onions on the side go well.

I will be interested in hearing how yours turns out.

I see Thomas Keller recommends 63° C for an hour. It is so big I would slice it into individual serving size portions and then seal each. I normally add nothing but salt and pepper when I fry liver.