I've been meaning to post this recipe for a while now. Actually, I've been working on it for at least five years and making it for our Christmas meal since 2015.
It's mostly the recipe from the fabulous Jamie Oliver but it does have a few bits here and there from Holy Mother Julia Child, Lady Martha Stewart and my butcher, the fabulous Bryan Hickman at Hickman's Meat Market in Rehoboth Beach.
They are all fabulous butchers there but special kudos to them this year for walking into my annual "Christmas Meltdown" which, if any chef is honest, is bound to happen at least once during "the most wonderful time of the year." (I'll be sweeping flour dust from corners in my kitchen until Easter.)
Bryan was so gentle and kind, so understanding and patient with me on the phone that it almost made me weep. He not only offered to come to my home and fix my perceived problem, but even offered to deliver a larger cut of beef prepared the way I thought it needed to be.
In the "Customer Service Hall of Fame" there's a picture of Bryan with stars all 'round his face.
He also has a great sense of humor. Do you know the difference between a meat cutter and a butcher? About $10 per hour. (Old family joke, he says.)
I'll tell you what: The church could learn a little something from this fine man and his wonderful family. I've already told him he just might appear in one of my sermons one of these days.
Anyway, I think I've worked out all the "kinks" in the recipe and I'm now confident enough to share it with you. If you have any questions or concerns, just leave a question in the comments and I'll get back to you as soon as I can. Or, message me on FaceBook. Or, if you know me, just call me on my cell. If you have my cell phone number, you know that I love to talk recipes and cooking. At any rate, it's probably been too long since we've had a proper conversation. Call me. We'll talk.
One word before we begin: If you like beef well done, stop right here. This recipe is NOT for you. Oh, you may find that the end pieces are "more done" than the main body of the meat, but this meal is meant to be eaten red to reddish-pink, but not anything less than a healthy pink.
Because, seriously, why bother? Have a piece of fish or chicken. We'll all feel better.
PS: A lovely man named Jack Thompson has sent me an article: Eight Primal Cuts of Beef which he's written. He's all about BBQ, which I'm not, but I found it very helpful. I hope you do, too.
Note: It is not absolutely necessary but I have found it best to start the process late in the afternoon or early evening the day before you are planning to have this meal. I think searing the beef and letting it rest then keeping in in the fridge the night before all helps with the flavor and texture of the beef. If not, try to leave at least several hours for the beef to "mature" in the fridge.
Peel the onion and garlic, then very finely chop with the mushrooms and put into the pan with the remaining knob of butter and another lug of oil.
Strip the rest of the rosemary leaves and cook for 15 minutes, or until soft and starting to caramelize, stirring regularly.
Toss the livers and Madeira wine into the pan and cook for another few minutes.
Tip the contents onto a large board.
Finely chop it all by hand with a big knife, to a rustic spreadable consistency of pate.
Taste and season to perfection, then stir in the breadcrumbs – just enough to make it easy to handle.
Note: The pate can be made a day or two before you start the process. You may find that you will have more than enough pate to serve as part of your appetizer presentation. It's lovely served with toasted french bread rounds, but even Ritz Crackers work well.