Beef Liver Pâté with Red Wine and Herbs

Ingredients

• 2 tablespoons clarified butter
• 1 lb. beef liver, cut into pieces
• 1 small red onion, chopped
• ½ cup red wine
• 2 cloves garlic, crushed
• 1 teaspoon dijon mustard
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 tablespoon lemon juice
• 6 oz (¾ cup) butter, at room temperature
• salt
• cracked black pepper

Directions

Key ingredients

Black Pepper · Mustard · Salt

1. Cook the liver and onions. Heat the clarified butter in a skillet until melted. Add the onions and liver pieces. Sauté until the livers are browned and the onions are tender.
2. Season the liver mixture. Add the wine, garlic, mustard, herbs, and lemon juice and cook uncovered until most of the liquid has evaporated. Set aside to cool.
3. Grind the mixture into a smooth paste. Scrape the cooled liver mixture into a food processor and add the butter. Blend until smooth. If the pâté is dry and crumbly rather than smooth and creamy, add more butter one tablespoon at a time. Add salt and pepper to taste.
4. Chill and serve. Place the pâté in a serving dish and grind a generous amount of cracked pepper over the top. Serve immediately, if desired, but preferably, set in the fridge for a few hours or overnight, as the best flavor will be after a day or two. Bring to room temperature prior to serving. Serve with sourdough toasts or whole grain crackers.

Notes

Split from one record This record was clipped with three recipes run together. The other two are now their own recipes: Chicken Liver Pâté with Sage and Brandy and Baked Pork and Chicken Liver Pâté with Green Peppercorns.

The photo The photograph is the clipped site’s own picture of this beef liver pâté, with its title written across it.