Herb-Infused Beef Liver Pâté
A smooth, nutrient-rich spread made with grass-fed liver and fresh herbs, perfect for crackers or vegetable sticks. This French-inspired beef recipe (whole30), ready in about 35 minutes, pairs beef liver, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz (trimmed of connective tissue) beef liver
- 1/4 cup (finely chopped) onion
- 1 clove (minced) garlic
- 1 tbsp olive oil
- 1 tsp (chopped) fresh thyme
- 1 tbsp (chopped) fresh parsley
- 1/4 tsp salt
- 1/8 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add 1/4 cup finely chopped onion and cook for 3 minutes until softened. Add 1 minced garlic clove and cook for 30 seconds until fragrant.
- Step 2: Add 8 oz trimmed beef liver (cut into 1/2-inch cubes) to the pan. Cook, stirring occasionally, for 5 minutes until browned on all sides but still slightly pink inside.
- Step 3: Transfer mixture to a food processor. Add 1 tsp chopped fresh thyme, 1 tbsp chopped fresh parsley, 1/4 tsp salt, and 1/8 tsp black pepper. Process until smooth, scraping down sides as needed. Transfer to a serving dish.
