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Buttery Beef Liver Pâté with Rosemary and Thyme

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This smooth and creamy Beef Liver Pate is flavored with fresh Rosemary, Thyme, Shallots and Cognac. The addition of lots of pastured butter makes it mild and rich. This delicious pâté is the perfect way to start a sophisticated meal and makes a lovely accompaniment to cheese and charcuterie. #niutrientdense #realfood #betterwithbutter #servewithsourodough #holiday #entertaining #horsdoeuvres #liver #offal #organmeat #varietymeat #traditionalfoods


If you want to know how to make beef liver taste like an amazing delicacy, keep reading.

Beef liver has a fairly strong flavor that is not appreciated by most modern humans but it happens to be one of the most nutrient dense foods you can eat. Our ancestors, in almost every culture around the world, favored the organ meats from a variety of different animals. They inherently knew that the organ meats were full of powerful nutrition that would help keep them strong both physically and mentally.

Pairing pastured beef liver with lots of organic grass-fed butter give us one of the most delicious, healthy, and satisfying foods we can eat – pâté.


Pâté on sourdough crackers.


Rich with fat-soluble vitamins, pâté is an excellent choice for anyone looking to improve their health. It is especially wonderful for women who wish to become pregnant, small children who have rapidly growing brains, and the elderly who need plenty of traditional fats and cholesterol in their diets.

Did that last line throw you for a loop? If it did then you should read about the Myths and Truths about Cholesterol.

Not only is pâté one of the easiest and healthiest ways to eat liver, it is in my opinion the best way. That probably has something to do with the fact that it can, and should, be eaten on sourdough crackers.


Pate shown with sourdough crackers.


Liver – A Quality Source For Essential Nutrients!

Liver is a great way to get a very complex assortment of nutrients like fat-soluble vitamins A and D,  minerals, antioxidants, essential fatty acid and Cholesterol.

When you pair liver with butter you are getting even more nourishment bite for bite!

Why are fats so important? Find out with this incredible resource written by Sally Fallon Morell, President of the Weston A. Price Foundation.



Here are some other delicious recipes that feature liver and butter in the form of a smooth spreadable pâté.



Buttery Beef Liver Pâté with Rosemary and Thyme

Buttery Beef Liver Pâté with Rosemary and Thyme

Yield: 24
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This smooth and creamy Beef Liver Pate is flavored with fresh Rosemary, Thyme, Shallots and Cognac. The addition of lots of pastured butter makes it mild and rich. This delicious pâté is the perfect way to start a sophisticated meal and makes a lovely accompaniment to cheese and charcuterie.


  • 1 Pound Pastured Beef Liver
  • 1 Cup Tallow, -Suet, Lard, Lamb or Duck Fat will work.
  • 2 Large Shallots
  • 3 Cloves Fresh Garlic
  • 2 Tablespoons Fresh Rosemary
  • 2 Tablespoons Fresh Thyme
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1/4 Cup Cognac, -Organic wine, bone broth or veretable stock can be substituted.
  • 1 Cup Pastured Butter


  1. Slice the beef liver into 5-8 thin slices.
  2. Add the tallow to a large frying pan and melt it over low heat.
  3. Dice the shallots and add them to the tallow. raise the temperature to medium-low and cook the shallots slowly.
  4. Dice the garlic and add it to the pan. Stir this mixture often as you prepare the herbs.
  5. Mince the fresh herbs and add them to the pan with the shallots and garlic. Cook these four ingredients together just until the shallots start to caramelize.
  6. Using a small wire strainer and small bowl, pour off as much fat as possible and reserve it for later.
  7. Return the pan to the heat and increase the temperature to medium high. Add the sliced liver to the pan, salt and pepper each piece and sauté for 1-2 minutes per side.
  8. Deglaze the pan with the cognac and cook until most of the alcohol has evaporated.
  9. Remove the contents of the pan to a dish and cool it to room temperature.
  10. Remove the butter from the refrigerator and slice into 16 tablespoon portions.
  11. Put the cooled liver in the food processor and pulse it until finely minced.
  12. Add the butter one to two chunks at a time with the food procesor running. Once the butter is incorporated the pâté should be fairly smooth. If not, continue to purée, but only slightly. Too much agitation can break the pâté causing the butter to separate. Taste the pâté and add additonal salt as needed.
  13. Spoon the pâté into little jars or other ceramic or glass conatiners. Smooth the top with the back of the spoon.
  14. Ladle the melted herb infused tallow over each jar creating a seal. Sprinkle the tops with a few sprigs of rosemary and thyme.
  15. Cover the conatiners with air tight lids and store them in the refrigerator for up to one week or in the freezer for up to 3 months.



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Linda Wall

Monday 9th of November 2020

Lovely presentation. Can't wait to try it. Thanks for sharing!

Butter For All

Tuesday 10th of November 2020

Hi Linda!

Thank you so much. I hope you love it!



Thursday 23rd of April 2020

This was great! I made a sandwich with this liver pâté, parsley, and lemon zest on brioche, and it was amazing. Great texture and great flavor.

Butter For All

Thursday 23rd of April 2020

Hi Aaron!

Thanks so much for the feedback, I really appreciate the kind words!



Monday 30th of March 2020

Hi What are you supposed to do the the herb misture??

Butter For All

Wednesday 1st of April 2020

Hi Natalie,

Everything should get blended together. You only remove the fat for topping the pâté. The herbs stay in the pan when you add the liver.

Hope you love it!



Thursday 5th of December 2019

Thanks for sharing this recipe, which I plan to attempt soon! I’ve been trying grass-fed beef liver on my family...sad reviews all around. They do love my sourdough crackers, so maybe this spread on them will be a winner. One question, does the liver remain in the pan for the deglazing part?

Butter For All

Thursday 5th of December 2019


Thanks for the great question. I keep it in the pan to cook until it's about a medium doneness. But if your liver is very thin or you like it on the less cooked side then you can take it out before deglazing! Really it would be personal preference and won't affect the outcome of the recipe! Hope the kids will like this one! If not you may try my Cranberry Apple Pâté - it is a little sweeter and might appeal to them. Enjoy!