Beef liver pate
15 servings
80 minutes
Cream gives the pate its delicate, soft consistency. It should be as fatty as possible - 33% cream, which may say "for whipping" on the packaging, is best for this.
1
Clean the beef liver from all excess — fibers, ducts, and remaining bile. Cut into large pieces and blanch in vegetable oil for a couple of minutes.
- Beef liver: 1.5 kg
- Vegetable oil: 100 ml
2
Finely chop the onion and carrot. Toss them into a pan with heated vegetable oil and sauté briefly. Then add nutmeg, marjoram, garlic, and pour in the cognac. Now stir and keep the vegetables on the heat until the cognac evaporates.
- Onion: 200 g
- Carrot: 200 g
- Nutmeg: to taste
- Marjoram: to taste
- Garlic: 100 g
- Cognac: 200 ml
3
Add liver to the onion and carrot, and fry it until cooked.
- Beef liver: 1.5 kg
4
Pour cream into the cooked liver and stir until absorbed.
- Cream 30%: 200 ml
5
Remove the liver from the heat and cool it to a temperature of 45–55 degrees, so that it can be tasted without burning. Now, blend the mass until it becomes elastic, and then strain it through a fine sieve.
6
Keep the butter at room temperature until it softens. Then beat with a mixer until white and gently fold into the liver mixture.
- Butter: 300 g
7
Place the future pâté in a mold lined with wax paper, press it down, and send it to the oven preheated to 175–185 degrees for thirty-five minutes.
8
Remove the pâté from the oven, let it cool, and refrigerate for at least one day, preferably two.
- Salt: to taste
- Ground black pepper: to taste