Ingredients
- 1/2 pound beef liver
- 6 tablespoons butter divided
- 2 cloves garlic finely minced
- 2 teaspoons dried thyme
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 tablespoons heavy whipping cream optional, preferably raw
Directions
- Melt 3 tablespoons of the butter in a skillet. Add finely minced garlic and cook on medium-high until translucent, 3-4 minutes.
- 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.
- 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
170 kcal Calories: 170kcal Carbohydrates: 2g Protein: 8g Fat: 15g Saturated Fat: 9g Cholesterol: 141mg Sodium: 322mg Potassium: 118mg Fiber: 1g Sugar: 1g Vitamin A: 6811IU Vitamin C: 1mg Calcium: 12mg Iron: 2mg