Beef Liver Pate Recipe

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Beef liver pate is a classic appetizer for any time of the year. We love it especially during the holidays! It’s a creamy, delicious, nutrient-dense treat you can serve with your favorite bread, crackers, or vegetable sticks. If you’re not a fan of liver, get ready to be pleasantly surprised – with its creamy texture and savory depth, it’s the kind of dish that can instantly add elegance to your table.

I highly recommend beginning your organ meats journey with liver. My A to Z Guide to Liver Pate on Keto and Carnivore Diets covers all the ins and outs of pate making so you can make some today.

Organs are highly concentrated sources of nutrition. For example, the health benefits of liver are almost off the charts! Since these foods are relatively underappreciated, they remain priced affordably even as other food costs rise. 

Learn where to buy liver near you. Many butcher shops are now stocking organ meats. Online shops are also responding to the rising demand for organs.

I am overjoyed when people embrace the benefits of organ meats. The benefits are worth the effort it takes to get to know them in your kitchen.

Why You’ll Love This Recipe

Beef liver pate makes a delicious appetizer and is perfect for serving at parties, holiday gatherings, or dinner parties. It makes an elegant addition to charcuterie boards, wine pairings, or festive spreads. I also like to pack it in small jars as a thoughtful, homemade gift for family and friends during the holidays or special events.

• Easy to make: You only need 10 minutes of prep time and a handful or simple ingredients to make this rich and creamy spread.
• Rich and flavorful: The taste of liver is truly standout; it’s rich, smooth, and velvety with just the right amount of earthiness.
• Packed with nutrients
• Budget-friendly: Enjoy a delicious, restaurant-quality appetizer without the hefty price tag.
• Customizable: Feel free to experiment with herbs, spices, or flavor additions to make this recipe your own. Some friends like adding allspice to the mix. This dish can also be used in a variety of ways, there’s plenty of liver pate recipes to try!
• Great for meal prep: Make it ahead and enjoy it throughout the week for quick snacks or meal additions.

How to Make Beef Liver Pate

This dish is one of the best ways to enjoy beef liver, a powerhouse of nutrients. Beef liver pate is a luxuriously rich and creamy spread that you can easily make at home – simply pan-fry thin strips of beef liver in butter and aromatics, puree the mixture, chill, and serve. Prep and cook time only takes 20 minutes or less!

Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.

Ingredients You Need

• Beef liver
• Butter: Adds a creamy texture and luxurious mouthfeel.
• Garlic cloves
• Dried thyme
• Salt and ground black pepper
• Heavy whipping cream: This is optional, but I like adding it to create a smooth, velvety texture and helps bind the pate together. The cream also adds richness and balances the flavors of the liver, making the pâté more indulgent.

Step-By-Step Instructions

Ready to make this crave-worthy beef liver pate? Follow these simple step-by-step instructions for a flawless, flavorful dish that’s as easy to prepare as it is to enjoy. 

I don’t mind the long chill time because the end product is totally worth it. Let’s get started!

Step 1: Cook the aromatics

Melt 3 tablespoons of the butter in a skillet. Add finely minced garlic and saute on medium-high until translucent, 3 to 4 minutes.

Step 2: Prep and cook the liver

Meanwhile, trim the connective tissue off of the liver and slice it into thin strips. Add beef liver to pan, increase to high heat. Sprinkle it with thyme, salt, and pepper. Sear liver for 60 seconds on each side.

Step 3: Puree

Remove liver from heat and let cool, about 5 minutes. Transfer to a food processor or blender and puree or blend until smooth. While blending/pureeing, add the remaining butter and cream (if using). Add more salt and pepper to taste, if desired.

Step 4: Chill

Once the mixture is completely smooth, remove from the blender and put in ramekins or a glass container and cover tightly. Chill in the fridge for at least 4 hours or overnight (preferred) to harden and let flavors meld.

Step 5: Serve

Add an optional garnish of fresh herbs like fresh rosemary, fresh thyme, sage, and parsley. Serve with cucumber, celery, bacon or just a spoon. Enjoy!

Substitutions

This simple beef liver pâté recipe only requires a few easy-to-find ingredients, but if you don’t have some of the ingredients on hand or prefer to use other ingredients, no worries! Try these ingredient swap ideas:

• Beef liver: This ingredient cannot be substituted in this recipe, but for a similar dish, try it with chicken or pork liver. My chicken liver pate recipe will walk you through and easy step-by-step.
• Butter: Substitute with ghee or olive oil. Try this dairy-free ox liver pate if you prefer cooking without dairy.
• Garlic cloves: In a pinch, replace garlic cloves with garlic powder (about 1/4 teaspoon per clove). Roasted garlic can also be used for a sweeter, more mellow taste.
• Dried thyme: No dried thyme on hand? Substitute with dried rosemary, oregano, or sage.
• Heavy whipping cream: If you don’t have heavy cream, use full-fat Greek yogurt, coconut cream, or creme fraiche instead.
• Carnivore-style: Some folks find they prefer a fiber-free carnivore diet. If you are interested in zero-carb carnivore diet recipes, follow the same directions below but omit the garlic, thyme, and pepper. If you’re looking for more delicious zero-fiber recipes, you’ll find over 100 recipes made from just the essentials: animal protein and fats in my Carnivore Cookbook!

Expert Tips

• Prep the liver right: For a milder flavor, soak the beef liver in milk or water with a splash of vinegar or lemon juice for 1 to 2 hours before cooking. This helps remove some of the strong, metallic taste. Be sure to also remove any connective tissue or membranes from the liver for a smoother texture and better flavor. 
• Don’t overcook: Cook the livers just until they’re slightly pink in the center. Overcooked livers can become tough, grainy, and bitter.
• Cool before blending: Allow the cooked liver and aromatics to cool slightly before blending to avoid splattering and to achieve a smoother consistency.
• Adjust the seasonings: Taste the pate before chilling and adjust salt, pepper, and herbs to your preference. You can even add a splash of brandy or sherry for extra depth.
• Add a butter seal: For longer storage and a polished look, pour a thin layer of melted butter on top of the pate before chilling. It keeps it fresh and adds extra richness.
• Serve at room temperature: Take the beef liver pate out of the fridge half an hour before serving for the best texture and flavor.

How to Store This Recipe

Transfer the pate in an airtight container and store in the refrigerator for up to 3 days. When ready to use, remove from the fridge 20 to 30 minutes before serving to allow it to come to room temperature. I don’t recommend freezing this dish.

What to Serve with Beef Liver Pate

Liver pate is one of my go-to keto appetizers for a crowd, like any good dip or pate, you need some dip-ables! If you follow a keto diet, choose your favorite low-carb veggie stick or cracker. If you do well with carbs, break out the sourdough French bread.

Here are some ideas to get you started. Serve the beef liver pate with:

• Just a spoon (my personal favorite)
• Crispy bacon slices
• Fresh slices of cucumber
• Celery sticks (assuming no oxalate sensitivity)
• Baked vegetable chips

More  Easy Appetizer Recipes To Try

• Chicken feet adobo
• Crack dip
• Pickled eggs
• Micronutrient rich green flax crackers