Beef Liver Pate

Beef liver pate is a bit of a departure from your typical pate. It doesn’t typically come out quite as smooth as, say, chicken liver pate. If you happen to have a tammis handy you can probably come close, but I find beef liver lends itself to going for a country style pate anyway. It is after all, much more intense in flavor so trying to make it refined seems a bit contrary to the product at hand. 

This recipe originally came from Paleo Mom, as usual I tweaked it a bit. Feel free to play around with the flavors. 

Beef Liver Pate


  • 1 lb. liver
  • 2 shallots, minced 
  • 2T canola oil
  • 2-4 cloves garlic, minced
  • 6-7 sage leaves
  • 1 sprig rosemary 
  • 3-4 sprigs thyme
  • 1 bay leaf
  • 1/3 c sherry (spring for the good stuff)
  • 1/2 tsp salt, add more to taste at the end
  • 1/2 c butter


  1. Peel and cut liver into 2” chunks and remove any vessels
  2. Line a 7.5″x3.5″ Loaf Pan with parchment paper
  3. Heat canola in a large skillet over medium high heat
  4. Add onion, bay leaf, rosemary, thyme, sage, and garlic to the pan. Cook, stirring frequently, until onions are soft
  5. Add liver to the pan and cook, stirring frequently, until browned on the outside and still pink in the middle
  6. Add sherry to pan, cook 2-3 minutes
  7. Remove from heat. Remove bay leaf, rosemary stem, and thyme stems. Add salt and butter
  8. Pour hot liver mixture into a blender or food processor. Pulse until smooth.
  9. Pour into the prepared loaf pan
  10. Let cool for 20 minutes, cover tightly with plastic wrap (plastic wrap should be touching the pâté with no air bubbles) to reduce oxidation 
  11. Refrigerate overnight before eating 

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