Chef Jonathan Pepera, Double 8 Cattle Company Contributor
- 1 LB Double 8 Cattle Company Fullblood Wagyu Beef Liver
- 1 Lemon (juiced)
- 2 Garlic Cloves (minced)
- 2 Shallots (diced)
- 8 OZ Melted Butter
- 1 TBSP Dijon Mustard
- 1 Sprig Rosemary (chopped)
- 1 Sprig Thyme (chopped)
- 3/4 CUP Red Wine or Brandy
- Kosher Salt (to taste)
- Freshly Ground Black Pepper (to taste)
PREPARING THE FULLBLOOD WAGYU BEEF LIVER PÂTÉ
Remove the liver from the packaging, and pat dry. Then, cut the liver into 1 inch cubes. Season with kosher salt and freshly ground black pepper.
Heat a medium-sized skillet over medium-high heat. Add 2 ounces of the butter (set the remaining 6 ounces of butter aside) in the pan, and add the Fullblood Wagyu beef liver.
Cook the liver until all sides are browned. Remove the liver from the pan, but leave the butter/remain liquid.
Add the diced shallots and minced garlic to the pan, and cook for 1 minute.
Add the chopped thyme and rosemary, and cook until fragrant.
Return the partially cooked liver to the pan, and add the Dijon mustard, juice of 1 lemon, and red wine (or brandy).
Scrape the bottom of the pan when deglazing to loosen the bits stuck to the bottom.
Let cook until most of the liquid has been absorbed and has a syrup-like consistency.
Chill the mixture until completely cool.
Place the liver mix into a food processor, or blender, along with the remaining 6 ounces of butter.
Blend until smooth. Season with kosher salt and freshly ground black pepper to taste.
Spread the Fullblood Wagyu beef liver pâté on toasted bread, or serve with fresh vegetables.
PLEASE NOTE - HEALTH BENEFITS
Liver is low in fat, low in calories, and super rich in nutrients and minerals. The following are nutrients found in a 3.5-ounce serving of beef liver: Vitamin B12, Vitamin A, Riboflavin (B2), Folate (B9), Iron, Copper, and Choline.