Beef Liver Pate with Cognac

We love taste of beef liver pate more when chicken one. It’s may be more crude but more tastier. I used butter top in first time and love the result. Adapted from recipe  for chicken liver by Jacques Pépin in Food and wine (march 2007).


1 lb beef liver
1 onion, chopped
1 small garlic clove, smashed and peeled
1/2 cup + 3 tbsp butter (optional – for covering)
Kosher salt
2 tbsp Cognac or Scotch whisky (I used Hennessy Cognac)
cracked black pepper

Saute the liver, onions and garlic in a couple of tablespoons of the butter until the livers are browned.

Remove from the heat and let stand, covered, for 5 minutes. Add brandy and blend to a paste in the food processor with the rest of the butter. Add salt to taste. Scrape the pâté into 2 or 3 large ramekins.

The pâté can be covered with a thin layer of melted butter, then wrapped in plastic and refrigerated for up to 1 week or frozen for up to 2 months.

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2 Responses to “Beef Liver Pate with Cognac”

  1. […] At first I wanted to make some duck rillette, but with only 24 hours until the meal I just didn’t have time to let it cure properly. So I decided I’d make a pate, a terrine to be exact, which would allow me use some parts of animals I haven’t had any experience with and also make something tasty and new that would be fun to eat with some friends. I sniffed around this global network of computadores and poached myself a recipe combining this, this and this. […]

  2. Laura says:

    This is now my go to recipe. When I got my grassfed steer, the liver was 12lbs! I make this a couple pounds at a time and freeze it tightly wrapped like a liverwurst. The only thing I do differently is to pour brandy over the cooked livers and light it. That’s how I learned to make chicken liver pate so I like the taste better that way. This next time I’m also adding a bit of beef kidney to use that up. Thanks

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