Rich, smooth, and luxuriously creamy—this beef liver pâté is a classic French-style spread that turns simple toast into something truly elegant. The flavor is deep but balanced, with hints of herbs, butter, and a whisper of spice.
Serve it slightly chilled with crispy toast or crackers, and you’ve got an appetizer that tastes like a fancy night in.
⏱ Prep Time 15 minutes | 🔥 Cook Time 10 minutes | 🍽 Servings 6 | 🌱 Difficulty Level Medium | 📦 Storage Tips Keep chilled in an airtight container for up to 5 days
Ingredients List
- 1/2 lb (225g) beef liver (trimmed and sliced)
- 1 small onion (chopped)
- 2 garlic cloves (minced)
- 1/4 cup unsalted butter (plus more for sealing)
- 1/4 cup heavy cream
- 1 tablespoon brandy or cognac (optional but classic)
- 1/2 teaspoon fresh thyme (or 1/4 tsp dried)
- Salt and black pepper to taste
- Crusty bread or toast, for serving
Instructions
- In a skillet over medium heat, melt 2 tablespoons of butter. Sauté onions and garlic for 2–3 minutes until softened.
- Add beef liver and thyme. Cook for 4–5 minutes, turning occasionally, until just cooked through (no pink). Don’t overcook or it’ll turn grainy.
- Add brandy, if using, and cook for 1 more minute to let the alcohol cook off. Remove from heat.
- Transfer everything to a food processor. Add the remaining butter and cream. Blend until silky smooth. Season with salt and pepper to taste.
- Spoon into ramekins or jars. Optional: melt a bit of butter and pour over the top to seal.
- Chill for at least 1 hour before serving. Serve cold or slightly chilled with toasted bread or baguette slices.
Recipe Notes / Tips
- For extra smooth texture, press the pâté through a fine mesh sieve after blending.
- Swap beef liver with chicken liver for a milder flavor.
- Serve with pickles, capers, or red onion jam for contrast.
Nutrition Info (approx. per serving without toast)
- Calories: 230
- Carbs: 3g
- Fat: 18g
- Protein: 12g
- Sugar: 1g
FAQs
- Q: Can I make it ahead?
- A: Yes, it tastes even better the next day after flavors meld.
- Q: Can I freeze it?
- A: Yes, freeze in portions and thaw overnight in the fridge.
- Q: What kind of bread goes best?
- A: Baguette slices, sourdough toast, or rye crisps work beautifully.
Spread the elegance—snap your toast-topped pâté and tag it with #the_food_pedia on Instagram! 🥖✨