Ingredients:

  • 6 Tbsp Unsalted Butter (divided)
  • 2 large Shallots, finely diced
  • 2 Garlic cloves, minced
  • 1 tsp Fresh Thyme leaves
  • 1/2 tsp Fresh Rosemary, finely chopped
  • 1 lb Beef Liver, trimmed and diced
  • 1 tsp Kosher Salt, plus more to taste
  • 1/2 tsp Ground White Pepper
  • 3 Tbsp Cognac or good Brandy
  • 1/4 cup Heavy Cream (35% fat)
  • 8 Tbsp Unsalted Butter (Binding Butter B), melted and warm
  • 4 Tbsp Unsalted Butter (Sealing Butter C), melted
  • 1 Tbsp Fresh Chives, finely snipped (for garnish)
  • 1 Tbsp Fresh Parsley, finely chopped (for garnish)

Instructions:

  1. Prepare the Liver: Pat the diced liver completely dry. Meticulously trim all visible sinew, veins, and membranes—this is essential for a smooth texture.
  2. Sauté Aromatics: Heat 2 Tbsp of the Unsalted Butter (A) over medium heat. Add the shallots and cook until softened (about 4 minutes). Add garlic, thyme, and rosemary; cook for 1 minute until fragrant. Transfer mixture to a bowl.
  3. Sear the Liver: Increase heat to medium-high. Add the remaining 4 Tbsp of Unsalted Butter (A) to the pan. Add the dried liver pieces (working in batches if necessary). Sear for 1.5 to 2 minutes per side; the outside should be browned, but the inside must remain slightly pink. Season liberally with salt and white pepper.
  4. Deglaze with Cognac: Return the shallot mixture to the pan. Pour in the Cognac/Brandy, bring to a simmer, and scrape up any browned bits (fond). Reduce the liquid for 30 seconds. Remove from heat.
  5. Melt Binding Butter (B): Gently melt the 8 Tbsp of Binding Butter (B) and keep it warm, ensuring it does not brown or become piping hot.
  6. Blend the Pâté: Transfer the liver mixture, cooking liquids, and heavy cream to the food processor. Pulse briefly to break down large pieces.
  7. Emulsify: With the machine running, slowly drizzle in the warm melted Binding Butter (B) until the mixture is completely smooth and emulsified. The resulting mixture should be liquid and pourable.
  8. Strain (Optional, but Recommended): For the silkiest texture, press the entire mixture through a fine-mesh sieve set over a clean bowl, using a spatula to push the solids through. Discard any remaining fibrous solids.
  9. Taste and Adjust: Taste the warm pâté base and adjust the salt and pepper until it is robustly seasoned (flavors will dull when chilled).
  10. Fill the Containers: Pour the strained pâté into a terrine dish or individual ramekins. Gently tap the containers to remove air bubbles.
  11. Prepare the Seal: Melt the final 4 Tbsp of Sealing Butter (C) and stir in the snipped chives and parsley.
  12. Seal and Chill: Once the pâté has cooled slightly at room temperature (about 15 minutes), pour the melted herb butter mixture over the top to create a protective seal.
  13. Chill: Cover the pâté loosely and chill in the refrigerator for a minimum of 4 hours, or ideally overnight, until completely firm.