Beef Liver Pate - For the Carnivore Diet

Silky, nutrient-dense beef liver pate blended with butter, tallow, and cream—pure carnivore comfort with minimal ingredients.

This pate delivers a rich, ultra-smooth spread using only animal-based ingredients. Lightly seared beef liver is blended warm with butter, beef tallow, and a touch of cream to create a mild, luxurious texture that chills to a perfect sliceable consistency.

Choose fresh beef liver with the membrane trimmed off for the cleanest flavor. An optional brief soak in milk or salted water can soften any edge, but it is not required. Butter provides body and sweetness, tallow adds a firmer set and meaty depth, and a small amount of heavy cream rounds everything out. A coddled egg yolk is optional for extra silkiness.

Serve it simply with chilled slices of steak, pork rinds, hard-boiled eggs, or by the spoon. Once packed and sealed with melted butter, it keeps well in the refrigerator for several days and can be frozen for longer storage.

Ingredients

• 1 lb (450 g) beef liver, membrane removed
• 8 tbsp (115 g) unsalted butter, divided and softened
• 2 tbsp beef tallow (or additional butter)
• 1/4 cup heavy cream (optional, for silkier texture)
• 1 large egg yolk, coddled 60 seconds (optional)
• 1 to 1 1/4 tsp fine salt, to taste
• 2 tbsp melted butter for sealing the top (optional)

Instructions

1. Optional soak: For a milder taste, cover the liver in milk or lightly salted water for 30–60 minutes. Drain and pat very dry.
2. Trim and cut: Remove any remaining membrane or connective tissue and cut the liver into 1-inch pieces. Season lightly with a pinch of salt.
3. Sear: Heat a skillet over medium-high. Add 4 tbsp butter and the beef tallow. When foaming, add the liver in a single layer. Sear 1–2 minutes per side until just pink in the center; avoid overcooking.
4. Blend: Transfer the warm liver and all pan fats to a food processor or blender. Add the remaining 4 tbsp softened butter, heavy cream if using, and the coddled egg yolk if using.
5. Season and puree: Add 1 tsp salt to start, then blend until completely smooth and glossy, scraping the sides as needed. Taste and adjust salt.
6. Pack and seal: Spoon into ramekins or a small terrine, smooth the top, and pour a thin layer of melted butter over the surface to seal (optional).
7. Chill: Cover and refrigerate until set, at least 2 hours. For the best texture and flavor, chill 4–12 hours.
8. Serve and store: Serve chilled or just slightly cool. Refrigerate up to 4 days; freeze up to 2 months. Keep sealed to prevent oxidation.

Time: 20 minutes active + 2 hours chilling Servings: