This EASY Beef Liver Pate Is SO GOOD!

Ingredients

• 2 lb Beef Liver (trimmed, cut into bite‑size pieces)
• 0.5 cup Whole Milk (cold, for soaking liver)
• 1 medium Yellow Onion (diced small)
• 4 large cloves Garlic (peeled and finely minced)
• 1 tsp Fresh Thyme (leaves only, stems discarded)
• ½ tsp Allspice (ground)
• 4 Tbsp Unsalted Butter (cut into pieces)
• 2 Tbsp Olive Oil (for searing)
• ½ tsp Freshly Ground Black Pepper (coarse grind)
• 1 tsp Salt (kosher or table salt)
• 2 Tbsp Bourbon (for deglazing and flambé)
• ¼ cup Beef Broth (low‑sodium)
• 1 Tbsp Worcestershire Sauce
• 2 Tbsp Heavy Cream (cold)
• 2 stalks Scallions (Green Onions) (green parts only, finely diced)

Instructions

1. Soak Liver in Milk

   Place the cut liver pieces in a shallow bowl, pour cold whole milk over them until fully covered, and let soak for 15 minutes to draw out bitterness.

   Time: PT15M

2. Prepare Aromatics

   Dice the yellow onion, peel and finely mince the garlic cloves, and strip thyme leaves from stems.

   Time: PT5M

3. Pat Liver Dry & Season

   Drain the liver, pat dry with paper towels, then toss with olive oil, ½ tsp salt, and ½ tsp black pepper.

   Time: PT2M

4. Sear Liver

   Heat the cast‑iron skillet over medium‑high heat, add a splash of oil, and sear liver pieces in batches 2‑3 minutes per side until golden brown but still pink inside.

   Time: PT8M

   Temperature: Medium‑high

5. Sauté Onions

   Remove liver, add a little more oil to the pan, and cook the diced onion over medium heat until translucent and lightly golden, about 4 minutes.

   Time: PT4M

   Temperature: Medium

6. Add Garlic, Thyme & Allspice

   Stir in minced garlic, thyme leaves, and ½ tsp allspice; cook 1‑2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium

7. Incorporate Butter

   Add 4 Tbsp butter, letting it melt and coat the aromatics.

   Time: PT1M

   Temperature: Medium

8. Deglaze with Bourbon & Flambé

   Pour in 2 Tbsp bourbon, let it sizzle, then carefully ignite with a long lighter to burn off the alcohol. Allow flame to subside.

   Time: PT1M

9. Build the Sauce

   Stir in a pinch of pre‑made Bay seasoning, ¼ cup beef broth, 1 Tbsp Worcestershire sauce, and 2 Tbsp heavy cream. Reduce over medium‑low heat until slightly thickened, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑low

10. Return Liver to Pan & Simmer

    Add the seared liver back into the pan, submerging it in the sauce. Simmer on low heat for 4 minutes to re‑heat without overcooking.

    Time: PT4M

    Temperature: Low

11. Cool Slightly

    Remove pan from heat and let the mixture cool for about 5 minutes so it’s safe to blend.

    Time: PT5M

12. Blend to Smooth

    Transfer the mixture in batches to a food processor. Pulse, scrape down sides, then process for about 1 minute until completely smooth.

    Time: PT2M

13. Store & Chill

    Spoon the pâté into a glass container with a snap‑top lid, smooth the surface, seal, and refrigerate for at least 2 hours (overnight best) before serving.

    Time: PT0M

Nutrition Facts

Calories

150

Protein

10 g

Carbohydrates

3 g

Fat

10 g

Fiber

0 g