Yields 6 servings/Time 20 mins

If you’d like to create an appetizer to thoroughly stun your guests, this beef heart tartare is the dish you’re looking for. The hardest work in cooking heart is the portioning and cleaning, but we do that for customers. Lean, flavorful, and affordable, beef heart is great for those beginning to dabble in offal. For this recipe slice the heart into small cubes and toss with capers, mustard, and egg yolk and serve with freshly grated horseradish for flavor and bite.

You will need:

8 oz Beef Heart
½ Shallot, small dice
½ Small serrano chili, small dice
1 teaspoon capers
1 teaspoon dijon mustard
1 teaspoon egg yolk
1 tablespoon chopped parsley
1 teaspoon extra virgin olive oil
Sherry vinegar
Black Pepper
“Everything” bagel seasoning
Aged cheddar
Fresh Horseradish

  • Dice Beef Hart into small cubes, should slightly resemble coarse ground beef, and place in a mixing bowl
  • Add shallot, serrano, capers, mustard, yolk, parsely, and olive oil; mix well with a spoon until incorporated
  • Season with Salt, Pepper, and Sherry vinegar
  • Place Tartare on a plate in a small mound and flatten with the back of a spoon
  • Garnish with “everything” bagel seasoning, grated fresh horseradish (use a microplane or finest grater available) and grated aged cheddar
  • Serve with some crunchy toast