Classic Beef Liver Pate Recipe

A ramekin of beef liver pate on a wooden board with a hand dipping a bread into it.

4.53 from 170 votes

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.

Prep Time10

Cook Time10

Chill time4

Total Time4 20

Course: Appetizers

Cuisine: Traditional

Keyword: Beef Liver Pate

Servings:

Calories: 170kcal

Author: Jessica Haggard

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

US Customary - Metric

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.

Serve: Take the pate out of the fridge 20-30 minutes before serving to let it soften at a warmer temperature. Serve with bread, crackers, or with veggie sticks.

Store: Transfer the pate in an airtight container and store in the refrigerator for up to 3 days.

Nutrition

Tried this recipe?Tag a photo with @primal_mom and #pehrecipe on Instagram to share with us!