Classic Beef Liver Pate
A smooth and creamy beef liver pate for organ meat beginners and connoisseurs alike. Serve as an appetizer or on the side of your next meal. 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!
Servings: 6 servings
Calories: 170kcal
Equipment
- Food processor
Ingredients
- ½ pound beef liver
- 6 tablespoons butter divided
- 2 cloves garlic finely minced
- 2 teaspoons dried thyme
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons heavy whipping cream optional, preferably raw
Instructions
- Melt 3 tablespoons of the butter in a skillet. Add finely minced garlic and cook on medium-high until translucent, 3-4 minutes.
- Meanwhile, trim the connective tissue off of the liver and slice to thin strips. Add beef liver to pan, increase to high heat. Sprinkle with thyme, salt, and pepper. Sear liver for 60 seconds on each side.
- Remove liver from heat and let cool, about 5 minutes. Transfer to a food processor or blender and puree until smooth. While blending/pureeing, add the remaining butter and cream (if using). Add more salt and pepper to taste, if desired.
- Once the mixture is completely smooth, remove from 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.
- Serve with cucumber, celery, bacon or just a spoon.
Notes
- For a milder flavor, soak the beef liver in milk or water with a splash of vinegar for 1 to 2 hours before cooking to remove some of the strong, metallic taste. Also remove any connective tissue or membranes from the liver for a smoother texture and better flavor.
- Cook the livers just until they’re slightly pink in the center. Overcooked livers can become tough, grainy, and bitter.
- Allow the cooked liver and aromatics to cool slightly before blending to avoid splattering and to achieve a smoother result.
- 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.
- 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.
- Take the beef liver pate out of the fridge half an hour before serving for the best texture and flavor.
Nutrition
Calories: 170kcal | Carbohydrates: 2g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Sodium: 322mg | Fiber: 1g | Net Carbohydrates: 1g
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