Buttery Beef Liver Pâté With Rosemary and Thyme

Instructions

1. Slice the beef liver into five to eight thin slices.
2. Add the tallow to a large frying pan and melt it over low heat.
3. Dice the shallots and add them to the tallow. Raise the temperature to medium-low and cook the shallots slowly.
4. Dice the garlic and add it to the pan. Stir this mixture often as you prepare the herbs.
5. Mince the fresh herbs and add them to the pan with the shallots and garlic. Cook these four ingredients together just until the shallots start to caramelize.
6. Using a small wire strainer and small bowl, pour off as much fat as possible and reserve it for sealing the pâté later.
7. Return the pan to the heat and increase the temperature to medium-high. Add the sliced liver to the pan, salt and pepper each piece, and sauté for 1 to 2 minutes per side.
8. Deglaze the pan with the cognac and cook until most of the alcohol has evaporated.
9. Remove the contents of the pan to a dish and cool it to room temperature.
10. Remove the butter from the refrigerator and slice it into 16 1-tablespoon portions.
11. Put the cooled liver mixture in the food processor and pulse it until finely minced.
12. Add the butter one to two chunks at a time with the food processor running. Once the butter is incorporated the pâté should be fairly smooth. If not, continue to purée, but only slightly. Too much agitation can break the pâté causing the butter to separate. Taste the pâté and add additional salt as needed.
13. Spoon the pâté into little jars or other ceramic or glass containers. Smooth the top with the back of the spoon.
14. Ladle the melted herb-infused tallow over each jar, creating a seal. Sprinkle the tops with a few sprigs of rosemary and thyme.
15. Cover the containers with airtight lids and store them in the refrigerator for up to 1 week or in the freezer for up to 3 months.