Ingredients:

  • 4 Tbsp unsalted butter, divided (for sautéing)
  • 2 medium shallots, finely minced
  • 2 cloves garlic, minced
  • 1 lb beef liver, meticulously trimmed
  • 1/4 cup brandy, cognac, or port
  • 1/4 cup heavy cream (full fat)
  • 1 tsp fresh thyme, finely chopped
  • 1 tsp fine sea salt, or to taste
  • 1/2 tsp freshly ground black pepper, or to taste
  • 1 cup (2 sticks) unsalted butter, cubed and thoroughly chilled (for emulsifying)
  • 1/2 cup clarified butter or ghee (for sealing)
  • 1 sprig fresh thyme, bay leaf, or peppercorns (for garnish)

Instructions:

  1. Prep the Liver: Ensure the beef liver is meticulously trimmed of all sinew and cut into 1-inch pieces. Pat dry with kitchen towel.
  2. Sauté Aromatics: Melt 2 Tbsp (30g) of butter in the sauté pan over medium-low heat. Add the shallots and cook gently until they are fully softened and translucent (about 5-7 minutes). Add garlic and cook for 1 minute until fragrant. Remove shallot mixture and set aside.
  3. Sear the Liver: Increase the heat to medium-high. Add the remaining 2 Tbsp (30g) of butter. Add the liver pieces and sear quickly for 1-2 minutes per side. The goal is to brown the outside while keeping the inside visibly pink (about 80% cooked).
  4. Deglaze: Remove the pan from the heat. Pour in the brandy (stand back, as it may flare slightly). Return to heat and scrape up any browned bits (fond). Let the liquid reduce by half.
  5. Combine and Cool: Return the cooked shallots and garlic to the pan. Add the fresh thyme, salt, and pepper. Stir well. Remove the entire mixture from the heat and allow it to cool slightly (5-10 minutes) before blending.
  6. Process the Mixture: Transfer the slightly cooled liver mixture and pan juices into the high-powered food processor bowl. Pulse 2-3 times to break it up.
  7. Emulsify with Butter: With the processor running, slowly drop the cold, cubed butter (225g) in a few pieces at a time. Once all the butter is incorporated, slowly drizzle in the heavy cream.
  8. Blend to Smoothness: Continue blending for 2-3 minutes until the mixture is completely homogeneous, light in colour, and perfectly smooth. Stop and scrape down the sides frequently.
  9. The Secret Step (Strain): Position the fine-mesh sieve over a clean bowl. Use a rubber spatula to vigorously push the pâté mixture through the sieve. This removes any sinew or grainy bits. Discard any solids remaining in the sieve.
  10. Taste and Adjust: Taste the strained pâté mixture (it will be runny and warm). Adjust salt and pepper as needed before chilling.
  11. Fill Molds: Pour the pâté mixture into your chosen mould(s) or ramekins. Gently tap the container on the counter to remove any air bubbles.
  12. Chill: Refrigerate the pâté for at least 4 hours, or preferably overnight, until completely firm.
  13. Apply the Seal (The Clarified Butter): Once the pâté is fully set, melt the clarified butter or ghee. Pour a thin, even layer (about 5mm) over the top of the pâté to seal it. Garnish the seal with a sprig of thyme or a few peppercorns.
  14. Final Chill: Return the sealed pâté to the refrigerator for 30 minutes to allow the butter seal to set hard before serving.