Beef Liver Pâté

• 0.13 lb beef liver, trimmed of membranes (Soak in milk or salted water 1 hour to mellow the flavor)
• 1 tbsp butter, softened, divided
• 0.13 cup heavy cream
• 0.13 tsp coarse salt
• 0.13 tsp black pepper
• 0.13 tsp ground nutmeg

Instructions

1. 1

   Pat soaked liver dry. Cut into 1 inch pieces.

2. 2

   Melt 2 tbsp butter in a skillet over medium heat. Cook liver 3-4 minutes per side until cooked through (160F internal, no pink). Undercooked liver is a food safety risk.

3. 3

   Transfer liver to a food processor. Add remaining butter, cream, salt, pepper, nutmeg.

4. 4

   Blend 2-3 minutes until completely smooth. Scrape sides as needed.

5. 5

   Press through a fine sieve into ramekins for silky texture (optional).

6. 6

   Chill 4 hours minimum. Keeps 1 week in the fridge.