Forks on the Left - Beef Heart Tartare
Serves 4 as appetizer, 1-2 as main
Ingredients:
- 4 oz fresh Beef Heart (trimmed of sinew, fat at gristle)
- 4 oz fresh Hanger Steak
- 2-3 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoon Capers drained and coarsely minced
- 1 Tablespoon finely chopped Chives
- 1 medium minced Shallot (about 2 Tablespoons)
- 1 Tablespoon finely-minced tender Parsley Stems (from the section close to the leaves)
- 2 Tablespoon minced, pitted Green Castelvetrano or pitted Green Nicoise Olives
- 1 Tablespoon Grainy Dijon Mustard
- Smoked Maldon Salt
- Fresh ground Black Pepper
- 1 "slow poached" or raw or soft-boiled Egg Yolk (slow-poached egg, cooked in the shell at 142F for 20 minutes in a stable water bath "sous-vide" style)
- Optional 1 teaspoon Chive Oil
- 1 fresh baguette sliced and lightly toasted
Preparation:
- Chill the beef-heart and hanger steak for 20 minutes in the freezer, this makes it easier to chop finely -- don't overdo this!
- Using a sharp knife, finely chop/dice the beef-heart and hanger steak and place into a chilled, medium-sized mixing bowl
- Season with a pinch of salt and a few grounds of black-pepper
- Add shallot, capers, parsley stems, chives, olives, 1 tablespoon grainy mustard, 1-2 Tablespoons of olive oil
- Plate or place in a small, chilled bowl, season with optional Chive Oil a touch of additional Smoked Maldon Salt and fresh ground black pepper, garnish with thinly sliced radish
- Serve with sliced, toasted baguette, accompanied, if you like, with dijon mustard or even hot sauce
NOTE: A perfect accompaniment for tartare (as they are the perfect food) are crisp, hot fried potatoes -- I prefer a thick-cut or "steak-fry" style, twice-fried, if possible.
