Beef Liver Pâté with Cognac
Appetizers • European
Description
A rich, hemoglobin flavor with distinct notes of cognac. Don’t skimp on the cognac—let this festive pâté be perfect.
Ingredients
- Beef Kidneys 1½ kg
- Onion 5 oz
- Carrot 5 oz
- 33% Cream 5 fl oz
- Butter 10 oz
- Garlic 5 oz
- Cognac 5 fl oz
- Salt to taste
- Vegetable Oil 5 fl oz
- Ground Black Pepper to taste
- Nutmeg to taste
- Marjoram to taste
Step-by-Step Guide
Step 1
Clean the beef liver of any excess, including membranes, ducts, and remaining bile. Cut it into large pieces and blanch in vegetable oil for a couple of minutes.
Step 2
Finely chop the onion and carrot. Add them to a skillet with preheated vegetable oil and sauté lightly. Then add nutmeg, marjoram, garlic, and pour in the brandy. Now, stirring, cook the vegetables over heat until the brandy evaporates.
Step 3
Add the liver to the onions and carrots, and sauté until cooked through.
Step 4
Pour the cream into the cooked liver and, stirring, wait until it is absorbed into the liver.
Step 5
Remove the liver from the heat and let it cool to a temperature of 45–130°F, which means it should be cool enough to taste without burning yourself. Now, blend the mixture until it becomes elastic, and then pass it through a fine sieve.
Step 6
Let the butter sit at room temperature until it becomes soft. Then, beat it with a mixer until light and fluffy, and gently fold it into the liver mixture.
Step 7
Place the future pâté into a mold lined with parchment paper, press it down, and bake in an oven preheated to 175–365°F for thirty-five minutes.
Step 8
Remove the pâté from the oven, let it cool, and refrigerate for at least a day, preferably two.
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