A really well made consommé should surprise the eater. What I mean is that it should taste much different than it looks. It's lite clear color will tell you that it's just a simple broth. But it's flavor will be incredibly rich.
I used all of the small bits and trimmings leftover from breaking the heart down to make this consommé. I chopped them all up and sauteed them with garlic, carrot and onion. I added water, red wine, vinegar and some beef stock and cooked it down for 3 hours. I chilled it overnight allowing the fats to solidify to be easily skimmed off. I strained the broth through cheesecloth twice to clarify.
I made a parsnip puree with butter, cream and milk and stuffed it into handmade semolina pasta rounds to make tortellini. I boiled the baby beets til they were tender, peeled them and sliced them. The earthy bite of the beets and sweetness of the parsnips worked perfectly with the incredibly rich beef heart broth.