Beef Liver Pate

duration20 mins


  • 1 beef liver , cut into pieces
  • 2 tbsp clarified butter
  • 6 oz regular butter , at room temperature
  • 1 red onion , chopped
  • 2 cloves garlic , crushed
  • 1/2 cup red wine
  • 1 tsp Dijon Mustard
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 tbsp lemon juice
  • Salt
  • Pepper


  1. In a skillet, heat 2tbsp of butter and sauté liver and onions until the livers are browned and the onions are translucent.
  2. Add wine, mustard, garlic, lemon juice and herbs. Continue stirring with skillet uncovered until most of the liquid cooks off. Let it sit to cool.
  3. In a food processor, blend the liver mixture, along with the remaining butter. Season with salt.
  4. If the pâté turns out dry and crumbly, add more butter one tablespoon at a time until it becomes smooth and creamy.
  5. Serve with crackers.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.