1. Mash blue cheese, butter and parsley together in a small bowl. Form into a 4-inch (10 cm) log, wrap in plastic wrap and refrigerate until firm, about 2 hours, or for up to 3 days. 2. Rinse heart under cold water. Trim off fat, membranes and any fibrous tissue from the heart. Cut into 4 equal, steak-like pieces. 3. Thinly slice the garlic cloves crosswise into 1/16-inch (2 mm) thick slices using a very sharp knife or mandoline (with caution). Repeat with shallots, keeping separate from garlic; separate the rings of shallots. 4. Heat 1 inch (2.5 cm) of oil over medium-low heat in a small, heavy skillet. Add sliced garlic and cook, stirring occasionally and watching carefully, for about 4 to 5 minutes or until pale gold. Strain through a sieve into a heatproof bowl, saving the oil. Place the chips on a paper towel-lined plate to cool. 5. Return the oil to the skillet and reheat over medium-low heat. Add the shallots and cook, stirring occasionally and watching carefully, for about 5 to 6 minutes or until the shallots are a shade past golden brown. Strain through a sieve into the same heatproof bowl. (Save the oil to use in salads and marinades.) Place the shallots on another paper towel-lined plate to cool. 6. Season the heart with salt and pepper to your taste. Heat 1 tbsp (15 mL) oil over high heat in a large nonstick skillet. Add the heart and cook for 4 to 6 minutes, turning twice or more, until a digital instant-read thermometer inserted sideways into steaks reads 145°F (63°C) for medium-rare at the most. Transfer to 4 heated plates. 7. Cut the blue cheese butter into 8 slices. Place 2 pieces on each piece of heart. Pile the shallots evenly on top then sprinkle with the garlic chips. Serve immediately.

Seared Beef Heart with Blue Cheese Butter, Frizzled Shallots and Garlic Chips

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Beef Heart