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.
Servings: 6 servings
Calories: 170kcal
Equipment
- Food processor
Ingredients
- 1/2 pound beef liver
- 6 tablespoons butter divided
- 2 cloves garlic finely minced
- 2 teaspoons dried thyme
- 1/2 teaspoon salt
- 1/2 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.6 tablespoons butter, 2 cloves garlic
- 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.1/2 pound beef liver, 2 teaspoons dried thyme, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 2 tablespoons heavy whipping cream
- 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.
Nutrition
Calories: 170kcal | Carbohydrates: 2g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Sodium: 322mg | Fiber: 1g | Net Carbohydrates: 1g
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