Basic Beef Pate

    Basic Beef Pate


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    This basic beef pate recipe will hold up well to any variations you might want to use but works marvellously as listed. I serve on toast for lunch.

    Serves: 4 

    • 1kg beef liver
    • 250g butter
    • 1 1/2 cups (375ml) red wine
    • 2 teaspoons crushed bay leaves
    • 2 tablespoons fresh thyme
    • 3 teaspoons dried rosemary
    • 1 lemon, zested
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • crushed roasted peanuts, to decorate

    Preparation:15min  ›  Cook:10min  ›  Extra time:3hours chilling  ›  Ready in:3hours25min 

    1. Grease 4 soufflé or similar ramekins . Place small amount of peanuts in the base of each ramekin.
    2. Cook beef liver in 2 or 3 batches with the butter. Cook each batch until sealed but still spongy when pressed down with a spoon. Place cooked batches into a medium saucepan.
    3. Add wine, herbs, zest, salt and pepper to sealed liver. Simmer for 10 minutes until aromatic.
    4. Using a food processor, blend the mixture until smooth.
    5. Spoon mixture into prepared ramekins and refrigerate for at least 3 hours before serving.
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    Please i will like to know that what kind of meat liver is use to prepare Pate Luncheon Beef  -  17 Sep 2015

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