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Ingredient
Beef Liver Pâté with Port and Herbs
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Chef :
L SBeef Liver Pâté with Port and Herbs
3/7/24: 1.85lbs liver, 3 c port, 2 Tbsp mustard, 3.5 cubes butter. Made about 10c (12 cubes)
Ingredient
8 oz. (1 cube)
regular or clarified butter, at room temperature
2 cloves
garlic, crushed
1 teaspoon
dijon mustard
1 sprig
fresh rosemary
1 sprig
fresh thyme
1 tablespoon
lemon juice
Cooking instructions
* Step 1
Sauté the liver and onions in 2 tablespoons of the butter or oil until the livers are browned and the onions are tender.
* Step 2
Add 3/4 cup wine(port), garlic, mustard, herbs and lemon juice and cook uncovered until most of the liquid has evaporated. (about 30 minutes)
* Step 3
Cool slightly, remove twigs from herbs, add additional 3/4 cup of wine/sherry/port and blend in a blender or food processor until smooth, along with the remaining butter. Add salt and pepper to taste.
* Step 4
If the pâté is dry and crumbly rather than smooth and creamy, add more butter one tablespoon at a time.
* Step 5
Place the pâté in a serving dish or ramekin and grind a generous amount of cracked pepper over the top (optional)
* Step 6
Cover with plastic wrap touching the pate and let cool. Put in fridge until firm, or cover wrap with foil and freeze.
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