Beef Liver Mousse

Rich, silky, and deeply flavorful, this beef liver pâté is a sophisticated yet simple spread. Enhanced with aromatic herbs, bacon fat, and a splash of brandy, it balances boldness with a creamy texture. Serve chilled with toasted baguette and preserves for an appetizer or a luxurious snack.

Chef Clayton Allen

Beef Liver Mousse Ingredients:
-1 ea. Shallot, sliced
-1 Tbsp. Bacon fat -1 tsp. Thyme, chopped
-1 tsp. Oregano, chopped
-1/4 Cup Brandy
-3/4 lb. Beef liver, rinsed, cubed, veins removed
-1/4 Cup Red wine
- 1/3 Cup Heavy cream
-2 oz. Cream cheese -Salt, to taste

Instructions:

Sauté the Aromatics:
In a large sauté pan over medium heat, melt the bacon fat. Add the shallot and cook until softened. Stir in the thyme and oregano, letting the herbs bloom for a few seconds. Deglaze the pan with brandy, carefully igniting if desired. Let it reduce by half, then transfer everything to a small metal bowl and set aside.

Cook the Liver:
Return the pan to medium-high heat. Add the cubed beef liver and cook, checking doneness by piercing a piece with a paring knife—it should be medium. Add the red wine, cooking until reduced by half.

Blend Until Smooth:
Add the heavy cream and the reserved shallot-brandy mixture to the pan, stirring to combine. Transfer everything to a blender and blend on high until smooth. Add the cream cheese and continue blending until fully incorporated. Taste and adjust salt as needed.

Chill & Serve: Transfer pâté to a container and refrigerate until cold and set. Serve with toasted baguette and preserves for contrast.