Ingredients
- Beef heart, (500 g)
- 2 tsp Ghee
- Flaky sea salt
- Cracked black pepper
- Truffle salt, pinch (to finish)
Horseradish Cream:
- 2 tablespoons Greek yoghurt
- Prepared horseradish, (1-2 teaspoons to taste)
- Salt, pinch
- Lemon juice, 1 teaspoon
Method
Bring to room temperature:
Remove the beef heart from the fridge and let it sit for 30 minutes before cooking.
Trim:
Place the beef heart on a board. Remove any membrane, veins, or tough bits.
Slice:
Cut the trimmed heart across the grain into 2-3 cm thick steaks. As you go, check each piece and trim off any leftover membrane or chewy bits.
Cook:
Heat ghee in a hot frying pan. Sear steaks on all sides, about 7-8 minutes total, or until cooked to medium rare.
Tip: Avoid cooking past medium rare, as the beef heart becomes tough if well done.
Rest:
Transfer to a board or plate, cover loosely with foil, and rest for 5 minutes.
Slice to serve:
Cut rested steaks into bite size pieces.
Horseradish cream:
Mix Greek yoghurt, horseradish, salt, and lemon juice in a ramekin until smooth.
Serve:
Arrange steak bites with the horseradish cream for dipping. Finish with a light sprinkle of truffle salt.
