Beef liver pâté is surprisingly easy to make and will make a great anchor to a charcuterie board with its rich flavors and smooth texture. This recipe is a great way to impress guests while helping to keep the grocery bill in check. If you’re new to cooking liver, don’t worry—it’s not difficult if you follow these simple steps and tips!
Beef liver pâté is rich and creamy, with savory notes that pair beautifully with acidic and tangy accompaniments. Pair it with a glass of crisp white wine or dry sherry to balance its robust flavor.
Why Make Beef Liver Pâté?
Pâté is known for its creamy texture and incredible, bold flavor. When transformed into pâté, it becomes an elegant dish that can be served as a spread or a dip. It’s also packed with iron, vitamin A, and B vitamins!
Pâté has been around for thousands of years and was developed as a way to use every part of the animal. Today, pâté is enjoyed all over the world, from rustic to silky smooth versions like this beef liver pâté recipe.
Ingredients
If there’s one tip that is most crucial to the success of this recipe, it’s to use the highest-quality ingredients you can find.
- Beef liver
- Onion
- Garlic
- High-quality butter
- Olive oil
- Fresh thyme leaves
- Heavy cream
- Brandy or dry sherry
- Salt and pepper
- Fresh parsley (for garnish)
Step-by-Step Instructions
1. Start by soaking the beef liver in milk for 1-2 hours. Don’t skip this crucial step as it helps reduce any strong, metallic taste. Once it’s been soaked, rinse it thoroughly and pat it completely dry with paper towels.
2. Next, heat 2 tablespoons of butter and the olive oil over medium heat in a large skillet. Add the onions and garlic, cooking until soft and translucent, about 5 minutes.
3. Increase the heat to medium-high and add the liver slices. Cook for a few minutes on each side, just until browned and cooked through. Take care not to overcook the beef liver as this can make it tough.
4. Stir in the thyme, salt, and pepper, then add the brandy or sherry. Allow the liquid to reduce slightly, then remove the pan from the heat.
5. Transfer the liver mixture to a food processor. Add the remaining butter and the heavy cream, blending until smooth. Taste and adjust seasoning if needed. If the pate isn’t silky-smooth at this point, pass it through a fine mesh sieve.
6. Spoon the pâté into a serving dish or ramekin and smooth the top. I like to melt a bit of butter and pour it over the surface before refrigerating, especially if it won’t be served for a day or more. Chill it for at least 2 hours and up to 3 days before enjoying.
Important Tips
- Don’t Skip the Milk Soak: This step is crucial for mellowing the liver’s flavor, especially if you’re new to cooking organ meats.
- Use Fresh Ingredients: Fresh herbs and high-quality butter make a noticeable difference in flavor.
- Texture Matters: If the pâté isn’t as smooth as you’d like, pass it through a fine mesh sieve after blending.
Variations
- Swap the thyme for rosemary or sage for a different flavor.
- Add a pinch of cayenne or smoked paprika for a subtle heat.
- Make it vegetarian by substituting the beef liver with lentils and mushrooms for a plant-based pâté.
Serve your beef liver pâté with crusty baguette slices, crackers, or fresh veggies. Pair it with cornichons, pickled pearl onions, and whole-grain mustard. If serving cheese, go for a hard cheese that will contrast the pâté’s smooth texture.
Topping Ideas
Beef liver pâté is best spread onto a crunchy crostini, but adding toppings make it even better! Here are ten delicious ideas to inspire you:
- Caramelized Onions: Sweet and savory onions are a wonderful texture contrast to the creamy pâté. This onion confit would be perfect.
- Fig Jam: The sweetness of fig jam pairs beautifully with the earthy flavors of liver.
- Pickled Radishes: Adds a crunchy texture to each bite.
- Cornichons: These tiny pickles are an absolute MUST.
- Crispy Bacon Bits: A sprinkle of salty bacon adds texture and smoky flavor.
- Microgreens: Microgreens add color and a fresh contrast to the rich liver.
- Horseradish Cream: A dollop of tangy horseradish cream is incredible.
- Pickled Onions: Especially pickled pearl onions!
- Truffle Oil Drizzle: Truffle oil improves nearly everything it touches, but it’s especially delicious here.
- Chopped Walnuts: A nutty crunch balances the smooth texture of the pâté. This is one of our favorites!
Chicken Liver Pâté vs. Beef Liver Pâté
While both chicken liver pâté and beef liver pâté are delicious, they have distinct differences in flavor, texture, and preparation:
- Flavor Profile: Chicken liver pâté is milder and creamier, with a slightly sweeter taste, making it a good introduction to pâté for those new to organ meats. Beef liver pâté, on the other hand, has a bolder, earthier flavor that pairs well with robust seasonings.
- Cooking Process: Chicken livers cook quickly and require less time to soften. They are also more delicate, so overcooking can result in a grainy texture. Beef liver, being firmer, benefits from the milk-soaking process to reduce its strong taste and may need slightly longer cooking times.
- Nutritional Content: Beef liver is higher in iron and vitamin A, while chicken liver contains more folate. Both are nutrient-dense, but beef liver has a more intense nutritional profile.
- Texture: Chicken liver blends into a smoother pâté with less effort, while beef liver might require sieving or additional blending for a silky finish.
- Pairings: Chicken liver pâté often pairs with fruit-forward accompaniments like apple chutney or berry jams, while beef liver pâté shines with savory toppings like caramelized onions or mustard.
This beef liver pâté recipe is both simple and sophisticated, making it a fantastic option for a charcuterie board or on its own with a few accoutrements. Whether you’re new to pâté or a seasoned pro, this dish offers a delicious way to enjoy beef liver in gourmet style!
Beef Liver Pâté
Elevate your next gathering with a silky-smooth pâté! It's easier to make than you might think and will add a sophisticated flair to your next charcuterie board.
Ingredients
- 1 lb beef liver, cleaned and sliced
- Milk (enough to submerge liver)
- 4 tbsp unsalted butter (divided)
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 2 tbsp brandy or dry sherry (optional but recommended)
- ¼ cup heavy cream
- Salt and pepper to taste
- Fresh parsley (for garnish-optional)
Instructions
- Start by soaking the beef liver in milk for 1-2 hours. Don't skip this crucial step as it helps reduce any strong, metallic taste. Once it's been soaked, rinse it thoroughly and pat it completely dry with paper towels.
- Next, heat 2 tablespoons of butter and the olive oil over medium heat in a large skillet. Add the onions and garlic, cooking until soft and translucent, about 5 minutes.
- Increase the heat to medium-high and add the liver slices. Cook for a few minutes on each side, just until browned and cooked through. Take care not to overcook the beef liver as this can make it tough.
- Stir in the thyme, then add the brandy or sherry. Allow the liquid to reduce slightly, then remove the pan from the heat.
- Transfer the liver mixture to a food processor. Add the remaining butter and the heavy cream, blending until smooth. Taste and adjust seasoning if needed. If the pate isn't silky-smooth at this point, pass it through a fine mesh sieve.
- Spoon the pâté into a pretty jar, serving dish, or ramekin and smooth the top. I like to melt a bit of butter and pour it over the surface before refrigerating, especially if it won't be served for a day or more. Chill it for at least 2 hours and up to 3 days before enjoying.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 245Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 251mgSodium: 122mgCarbohydrates: 6gFiber: 0gSugar: 2gProtein: 18g
The nutrition information is HIGHLY estimated. For more accurate information, we suggest using an online nutrition calculator and entering the exact amounts you use for your particular board.
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