Classic Beef Liver Pate
Actually worth eating!
Melt butter in skillet over medium heat
1
Add minced garlic
2
Cook until translucent; 3 minutes
3
Slice liver into thin strips; trim off connective tissue if needed
4
Arrange in skillet and season with thyme, salt and pepper
5
Sear each side 60 seconds
6
Once juices pool, remove from heat and let cool 5 minutes
7
Add to the bowl of a food processor
8
Blend until smooth
9
Add remaining butter
10
Add optional cream
11
Blend until smooth
12
Transfer to a glass container or individual ramekins
13
Cover and chill in the refrigerator for at least 4 hours; best if left overnight
14
Serve with cucumber slices, celery sticks, crackers or just by the spoon
15
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