1. Prepare the ingredients: Finely chop the shallots, garlic, and thyme. Clean the livers and hearts, removing any fat and connective tissue, then cut them into roughly 3 cm pieces.

2. Sauté the aromatics: Melt 2 tbsp of butter in a pan over medium heat and sauté the shallots for about 5 minutes until softened and slightly caramelized. Add the garlic and thyme, and cook for another minute.

3. Cook the livers and hearts: Increase the heat, add the livers and hearts, and sear them well on the outside while keeping them slightly pink inside. This should take about 4–5 minutes. If you're working with a lot of livers or a small pan, cook them in batches to ensure proper browning.

4. Flambé or reduce: Pour in the cognac and either flambé it or let it cook for about a minute until the alcohol evaporates. Remove from heat.

5. Blend the pâté: Transfer everything to a blender, add salt, pepper, and heavy cream, and blend until completely smooth.

6. Incorporate the butter: Gradually add the 140 g of cubed butter while blending. If any lumps remain, you can press the pâté through a fine sieve for an ultra-smooth texture, though this step is optional.

7. Chill briefly: Transfer the pâté into a serving dish and refrigerate for about 15 minutes to slightly firm up.

8. Make the brown butter: In a small saucepan, melt 60 g butter over low heat, add a pinch of salt, and let it cook until golden brown and nutty in aroma. Be careful not to burn it. Remove from heat and let it cool for a few minutes.

9. Seal with brown butter: Pour the brown butter over the chilled pâté and return it to the fridge for a few hours until the butter solidifies.

Storage:

The pâté will keep in the fridge for a few days or can be frozen for later use.

Enjoy!