How to Make Beef Liver Pate

How to Make Beef Liver Pate

Beef liver pate is one of my favorite ways to add nutritional value to my diet. While it might look intimidating, making pate at home is really easy and requires only a few ingredients.

Beef liver, if grass-fed and grass-finished, is possibly the most nutritionally dense food on the planet. It’s rich in protein, low in calories, and packed with vitamins and minerals.



- Grass-fed beef liver - Extra virgin olive oil - Red onions - Garlic cloves - Mixed fresh herbs - Ground pepper - Allspice - Salt - Soft ghee

Use a ton of fresh herbs. They will add nutritional value, and will make the liver pate delicious. We use sage, rosemary, oregano and thyme.




Rinse the liver in cold water and pat dry. Ensure all the membranes are removed, and the liver is sliced in approximately equal pieces so it cooks evenly. Wash and dry the herbs, and prepare all the rest of the ingredients.

Prep ingredients


Heat a large skillet on medium heat, add the onions and sauté until fragrant and translucent, for about 5 minutes. Add the smashed and chopped garlic, stir well and cook for one more minute.

Cook onions


Add the liver, chopped herbs, pepper, and allspice (DO NOT add salt while the liver is cooking!). Cook on one side for about 2 minutes, flip, and cook for about 2 more minutes. The time will depend on the thickness of the pieces. Make sure you don't overcook the liver,

Cook the liver


Take all the cooked liver out on a cutting board, chop it into smaller pieces

Cut liver


Add the liver to the food processor, together with all the onions and spices from the pan, 2 tablespoons of olive oil, and salt. Process until it reaches the desired consistency.

Make the pate


After you make the pate, you put it immediately in an air-tight glass jar and store it in the fridge. I prefer to eat it within two or a maximum of three days because of histamine accumulation. Freeze the rest.

Serve and enjoy

Tap the link below for full recipe and serving suggestions

Tap the link below for full recipe and serving suggestions