Beef Liver Pt with Red Wine and Herbs

Tip:To cut down on the liver-y flavor, soak your livers ahead of time by placing them in a deep bowl and covering with fresh water and the juice of 1 lemon. Lift each piece of liver to make sure the lemon water gets in between each piece, then set aside in the refrigerator for 8-12 hours. When you're ready to make your pt, drain the water and proceed with the recipe as normal.

Saut the liver and onions in 2 tablespoons of the butter until the livers are browned and the onions are tender.

Add 3/4 cup wine, garlic, mustard, herbs and lemon juice and cook uncovered until most of the liquid has evaporated.

Cool slightly, remove twigs from herbs, add additional 1/4 cup of wine/sherry/port and blend in a blender or food processor until smooth, along with the remaining butter. Add salt and pepper to taste.

If the pt is dry and crumbly rather than smooth and creamy, add more butter one tablespoon at a time.

Place the pt in a serving dish or ramekin and grind a generous amount of cracked pepper over the top.

Cover with plastic wrap touching the pate and let cool. Put in fridge until firm, or cover wrap with foil and freeze.