Beef Heart Tartare

Forks on the Left - Beef Heart Tartare
Serves 4 as appetizer, 1-2 as main


  • 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


  1. Chill the beef-heart and hanger steak for 20 minutes in the freezer, this makes it easier to chop finely -- don't overdo this!
  2. Using a sharp knife, finely chop/dice the beef-heart and hanger steak and place into a chilled, medium-sized mixing bowl
  3. Season with a pinch of salt and a few grounds of black-pepper
  4. Add shallot, capers, parsley stems, chives, olives, 1 tablespoon grainy mustard, 1-2 Tablespoons of olive oil
  5. 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
  6. 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.