Silky-Beef-Liver-Pâté-Recipe

Silky Beef Liver Pâté Recipe

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! 🥖✨

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