Classic Beef Liver Pate
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Beef liver pate is a classic appetizer for any time of the year, especially during the holidays! This is a creamy, delicious, nutrient-dense treat you can serve with your favorite bread or vegetable sticks.
I highly recommend beginning your organ meats journey with liver. My A to Z Guide to Liver Pate on Keto and Carnivore Diets covers all the ins and outs of pate making so you can make some today!
Benefits of Eating Organ Meats
Organs are highly concentrated sources of nutrition. For example, the health benefits of liver are almost off the charts!
Since these foods are relatively underappreciated, they remain priced affordably even as other food costs rise.
Many butcher shops are now stocking organ meats. Online shops are also responding to the rising demand for organs.
Learn where to buy liver near you!
I am overjoyed when people embrace the benefits of organ meats. The benefits are worth the effort it takes to get to know them in your kitchen.
How to Serve a Classic Beef Liver Pate
Like any good dip or pate, you need some dip-ables!
If you follow a keto diet, choose your favorite low-carb veggie stick or cracker. If you do well with carbs, break out the sourdough French bread!
Here are some ideas to get you started.
Serve pate with:
- Just a spoon (my personal favorite)
- Crispy bacon slices
- Fresh slices of cucumber
- Celery sticks (assuming no oxalate sensitivity)
- Baked vegetable chips
- Grilled vegetables
- Other quick and easy low carb, keto snacks
Liver pate is one of my go-to keto appetizers for a crowd.
Try this Dairy Free Ox Liver Pate if you prefer cooking without dairy.
Or maybe chicken liver is more your style? If so, try this alcohol-free Chicken Liver Pate Recipe (with Carnivore diet option).
Fiber Free aka “Carnivore”
You might do well with keto carnivore recipes but some folks find they prefer a fiber-free Carnivore Diet. If you are interested in zero-carb carnivore diet recipes, follow the same directions below but omit the garlic, thyme, and pepper.
Serve a la louche (by the spoon), with bacon as a dipper, or on the side of your meat.
If you’re looking for more delicious zero-fiber recipes, you’ll find over 100 recipes made from just the essentials: animal protein and fats in my Carnivore Cookbook!
Classic Beef Liver Pate
Equipment
- Food processor
Ingredients
- ½ pound beef liver
- 6 tablespoons butter divided
- 2 cloves garlic finely minced
- 2 teaspoons dried thyme
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons heavy whipping cream optional, preferably raw
Instructions
- Melt 3 tablespoons of the butter in a skillet. Add finely minced garlic and cook on medium-high until translucent, 3-4 minutes.
- Meanwhile, trim the connective tissue off of the liver and slice to thin strips. Add beef liver to pan, increase to high heat. Sprinkle with thyme, salt, and pepper. Sear liver for 60 seconds on each side.
- Remove liver from heat and let cool, about 5 minutes. Transfer to a food processor or blender and puree until smooth. While blending/pureeing, add the remaining butter and cream (if using). Add more salt and pepper to taste, if desired.
- Once the mixture is completely smooth, remove from blender and put in ramekins or a glass container and cover tightly. Chill in the fridge for at least 4 hours or overnight (preferred) to harden and let flavors meld.
- Serve with cucumber, celery, bacon or just a spoon.
Nutrition & Macros
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Hi, It says 3 tablespoons of butter and 6 tablespoons of butter in the instructions. Which one is the correct amount? Thank you.
Hello, Jessica. I’ve since updated the recipe card so it’s more clear! The 6 tablespoons is our total amount it is divided in two steps. I hope this helps you!
6 tablespoons divided, is the correct amount. 3 tablespoons melted on the skillet, then 3 tablespoons added to the blender along with other ingredients.
Hi. I’m curious as to why you don’t suggest soaking the liver in milk for 30-60 minutes to reduce bitterness. That seems to be the recommended method.
Thanks
Thanks for the comment, Gregory. You certainly could do that step, but with this recipe, we have found it isn’t necessary with the result.
I tried making this one because I’m so curious about what it tastes like. After making it, I then served it with some bacon slices and lettuce. I’m amazed as tastes great! I love the flavor and the combination of these three! Thanks for your recipe! 🙂
You’re very welcome, Mary. Thank you for your comments.
This pate was surprisingly delightful! Rich, smooth, and perfectly seasoned. I was a bit adventurous and added a touch of rosemary, and it paired wonderfully with the other herbs.
Thank you for the review, Beth. Rosemary sounds like the perfect “adventurous” touch.
I appreciated the strong and unique flavor of this classic beef liver pate! I had some leftovers and I stored them just as you suggested. Great recipe!
Yes, it keeps very well. Glad you enjoyed, Jenny.
Due to a beef allergy, I don’t cook with it much — especially organ meat. However, my Dad was just here for a visit and he really loves pate so I decided to give your recipe a try just for him. He was blown away by the flavors—the garlic, thyme, and butter melded together perfectly. Nice!
Thanks, Sage. Happy to hear you impressed your dad with the pate.
I made this pate for a fancy dinner party, and it was a showstopper. The texture was perfect, and the combination of liver, brandy, and herbs created a luxurious appetizer.
Thank you for the wonderful 5 star review, Stephanie.
Great recipe! I doubled it and used homemade almond milk instead of cream (since I had none on hand.) I froze in small single serving silicone trays for future use.
Yum! Thanks for sharing your success with us Hallie! Great tip about freezing ahead of time too. Having small portions ready to go is a big help.
How long does it last in the fridge?
While the high-fat content helps liver pate stay fresh, it’s probably best to eat within 5 days. You can freeze it for longer, up to three months.
Can you freeze any of the completed pate?
Hi Francie, Yes! You can freeze pate. Store it in an airtight freezer bag for up to 3 months. Some people like to freeze the pate in ice cube trays and then defrost small portions at a time.