beef liver pate recipe
The Best beef liver pate recipe
Classic Beef Liver Pâté with Crusty Bread
A rich, savory pâté made from tender beef liver, creamy garlic, and a touch of tomato sauce, perfect for spreading on crusty bread or serving with crackers. This recipe balances deep flavor with a smooth, velvety texture.
🥘Ingredients
- 1 lb beef liver
- 2 tbsp olive oil
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp Dijon mustard
👨🍳Directions
-
1
Preheat oven to 400°F. Trim excess fat from the liver and pat dry with paper towels. -
2
Heat olive oil in a skillet over medium-high heat. Cook liver for 3–4 minutes per side until golden brown. Remove from heat and let cool slightly. -
3
In a mixing bowl, combine flour, salt, and pepper. Add cooled liver and mix gently until fully incorporated. -
4
In a small saucepan, heat tomato sauce and minced garlic over low heat until fragrant. Stir in Dijon mustard and let simmer for 2 minutes. -
5
Transfer the pâté mixture to a bowl and stir in the warm tomato sauce. Let it sit for 10 minutes to thicken slightly. -
6
Preheat oven to 350°F. Roll out the pâté mixture to about ¼-inch thickness on a floured surface. Transfer to a lined baking sheet. -
7
Bake for 20–25 minutes until the edges are firm and golden. Let cool before serving.
🔧Equipment
- Mixing bowls
- Skillet
- Oven
- Rolling pin
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Beef Liver Pâté with Crusty Bread Works
❓ Frequently Asked Questions About Beef Liver Pâté with Crusty Bread
1. What is the best way to prepare beef liver for pâté?
Use a sharp knife to trim off any tough membranes or veins before finely chopping the liver. Pat dry with paper towels to remove excess moisture, which helps achieve a smoother texture in the pâté.
2. Can I substitute chicken or duck liver for beef liver in this recipe?
Yes, you can, but the flavor profile will differ. Chicken liver is milder and sweeter, while duck liver adds a richer, slightly gamey taste. Adjust seasoning slightly if substituting—duck liver may need less salt.
3. How do I know if the pâté is cooked correctly?
The pâté should be fully set and firm to the touch when cooled. It should not be runny or liquidy. If it’s still soft after chilling, it needs to be reheated gently (no boiling) to firm up.
4. Can I make pâté ahead of time?
Absolutely. Pâté tastes even better after chilling overnight, as the flavors meld. Store it in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently in a double boiler to avoid cracking.
