This is the dish that doesn't let you forget that it is a cow's heart. Uncommon cuts of meat and organs, most often called "offal", are typically disguised in some way. The last dish I posted was an example of this. I think this is fine as it encourages people to eat a wider variety of meats, resulting in less waste. I really do believe that if we are going to kill animals to eat them, we should do our best to use as much as possible. I am obviously not trying to hide anything here.
That is not the actual blood from a bull splattered across the plate. It is a very famous Hungarian red wine known as Egri Bikavér or "Bull's Blood of Eger". It is typically a very dense full-bodied wine that pairs well with game and beef. I simply reduced the wine and threw it onto the plate in dramatic fashion.
I cut 1 inch filets out of the whole heart and marinated them overnight in olive oil, balsamic vinegar and some of the wine. I cooked them just as I would cook a filet mignon, seared on high heat to medium rare.
I served the filet with a very classic pairing of horseradish and bone marrow. I cooked some whole fresh horseradish root in stock and pureed it with cream and butter. And I roasted off some bones and scooped little pieces of the marrow out.
That is not the actual blood from a bull splattered across the plate. It is a very famous Hungarian red wine known as Egri Bikavér or "Bull's Blood of Eger". It is typically a very dense full-bodied wine that pairs well with game and beef. I simply reduced the wine and threw it onto the plate in dramatic fashion.
I cut 1 inch filets out of the whole heart and marinated them overnight in olive oil, balsamic vinegar and some of the wine. I cooked them just as I would cook a filet mignon, seared on high heat to medium rare.
I served the filet with a very classic pairing of horseradish and bone marrow. I cooked some whole fresh horseradish root in stock and pureed it with cream and butter. And I roasted off some bones and scooped little pieces of the marrow out.