Beef Liver Parfait with Mustard Cream Sauce

Behavioural science research continues to be slow, so I’ve been doing some more delicious research. I was watching My Greatest Dishes, a show where top British chefs share 4 of their signature dishes. One recipe, by Michael Roux Jr., really resonated with me- his signature chicken liver parfait with hollandaise.

I just HAD to give it a try.

Messed up the presentation- promise it tastes good though!

It’s unbelievably rich and luxuriant. Every unctious bite melts into an umami cream that coats the tongue and the slight tang of the mustard provides a bright relief.

This dish oozes elegance, but don’t be fooled. It’s extremely affordable!

Some notes:

  1. Be patient and let it rest. It takes a while to set but I promise, it’s worth the wait
  2. Season generously Spices cut through the fat and lets be honest, help neutralize the liver flavour
  3. The recipe uses bone marrow. Most butchers will have them lying around for an amazing price!

Let’s get cooking!


Beef Liver Pate with Mustard Cream Sauce

Ingredients

For the parfait

  • 4oz beef liver
  • 1 egg and 1 egg yolk
  • 20g bone marrow (alternately about 1.5 tbsp cold butter)
  • salt, to taste
  • Italian seasoning, to taste
  • 1 Tbsp heavy cream
  • Caviar (I used cheap lumpfish), for garnish

For the sauce

  • 1/2 cup cream
  • 2tbsp yellow mustard
  • 2 egg yolks
  • salt, to taste

Directions

For the parfait

  1. Preheat the oven to 320F. Grease a cupcake tin (or small ramekin)- I suggest silicone, easier to unmould. Prepare another tray as a water bath.
  2. Place liver, egg, egg yolk, salt, seasoning and cream into a food processor. Puree until smooth.
  3. Pour mixtures into prepared moulds. Cover and bake in water bath for 40-45min or until set. Let rest for 3-5 minutes.

For the cream sauce (can be made ahead of time)

  1. Heat heavy cream with mustard in saucepan until simmering.
  2. Take one tablespoon of the hot cream mixture into the egg yolks and whisk until incorporated.
  3. Put the egg yolk mixture back into the sauce pan and whisk until well incorporated and thickened.

Assembly

  1. Carefully remove parfaits from the moulds (this is where I messed up)
  2. Top with sauce and garnish with caviar
  3. Serve and enjoy!

[\recipe]

I hope everyone enjoys this recipe! I know it’s a tough ask, but trust me, it’s worth it.

Until next time, bye!

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