Beef pâté with foie gras: step by step
Learn how to make a beef pâté with foie gras, a refined and smooth dish with the intense flavor of the meat and the silky texture of the foie gras.
- 250 gr de hígado de ternera limpio
- 80 gr de foie gras fresco
- 1 cebolla pequeña picada
- 1 diente de ajo
- 40 ml de mantequilla
- 30 ml de brandy o coñac
- 1 cdita de tomillo fresco
- 1 pizca de nuez moscada
- Sal al gusto
- Pimienta negra recién molida al gusto
- Derrite la mitad de la mantequilla en una sartén a fuego medio.
- Sofríe la cebolla y el ajo durante 5 minutos hasta que estén tiernos.
- Agrega el hígado de ternera troceado y cocina durante 4 o 5 minutos, procurando que conserve algo de jugosidad.
- Incorpora el brandy y deja evaporar el alcohol durante 1 minuto.
- Añade el tomillo, la nuez moscada, la sal y la pimienta.
- Retira del fuego y deja templar unos minutos.
- Coloca la mezcla en una licuadora o procesador junto con el foie gras.
- Tritura hasta obtener una crema homogénea.
- Agrega la mantequilla restante y vuelve a procesar hasta conseguir una textura fina y sedosa.
- Pasa el paté a un recipiente, cubre y refrigera durante al menos 4 horas antes de servir.
Foie gras is a product made from the liver of a duck or goose. In addition to this ingredient, you can prepare this beef pâté with beef, butter, onion, garlic, brandy, thyme, salt, pepper, and a touch of nutmeg. With just a few ingredients and careful preparation, you'll achieve a creamy texture perfect for spreading on toast, crackers, or serving with cheese boards.
Follow the step-by-step instructions and let's begin!
Delicious and creamy pâté
- 2 people
- Easy
- 460 Kcal
- 250g of cleaned calf liver
- 80g of fresh foie gras
- 1 small chopped onion
- 1 clove of garlic
- 40 ml of butter
- 30 ml of brandy or cognac
- 1 tsp of fresh thyme
- 1 pinch of nutmeg
- Salt to taste
- Freshly ground black pepper to taste.
- Melt half of the butter in a pan over medium heat.
- Sauté the onion and garlic for 5 minutes until tender.
- Add the chopped calf's liver and cook for 4 or 5 minutes, making sure it retains some juiciness.
- Add the brandy and let the alcohol evaporate for 1 minute.
- Add the thyme, nutmeg, salt, and pepper.
- Remove from heat and let cool for a few minutes.
- Place the mixture in a blender or food processor along with the foie gras.
- Blend until you obtain a smooth cream.
- Add the remaining butter and process again until you get a smooth, silky texture.
- Transfer the pâté to a container, cover, and refrigerate for at least 4 hours before serving.
Tips for making beef pâté with foie gras
- Use fresh beef liver for better flavor and texture.
- Do not overcook the liver to avoid it becoming dry.
- Remove sinews and membranes before cooking.
- Use good quality foie gras for a more delicate result.
- Add the alcohol at the end to preserve its aromas.
- Blend the mixture while it is still warm.
- If you want an ultra-fine texture, pass the pâté through a sieve.
- Adjust the salt after blending to balance flavors.
- Refrigerate for several hours to allow it to thicken.
- Serve it at room temperature for a few minutes before consuming it.
Can the beef and foie gras pâté be prepared in advance?
Yes. In fact, its flavor improves after resting for 12 to 24 hours in the refrigerator.
How long does homemade beef pâté last?
Properly refrigerated and in an airtight container, it can be stored for 3 to 4 days.
Can I substitute foie gras?
Yes. You can use foie gras mousse or duck liver, although the result will have a different flavor profile.
Is it necessary to use brandy or cognac?
It's not mandatory, but it adds aromatic depth. It can also be substituted with sweet wine or sherry.
