Beef Liver Pâté | The Farmer & The Foodie | KET

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Sauté onion and garlic in butter over medium heat until soft, about 5 minutes.

Add beef liver to the skillet and cook until browned on the outside, about 3-4 minutes per side.

Stir in thyme, bay leaves, salt, and black pepper; cook for another 2-3 minutes.

Pour in cognac and let it simmer until reduced by half, about 2 minutes.

Remove from heat and let cool slightly before blending.

Transfer the liver mixture to a food processor.

Add heavy cream, parsley, lemon juice, and nutmeg to the processor.

Blend until smooth and creamy, scraping down the sides as needed.

Taste and adjust seasoning if necessary.

Transfer the pâté to a serving dish and smooth the top.

Cover and refrigerate for at least 2 hours to firm up before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens