Ingredients
Scale
- 200 grams beef heart, finely chopped
- 1 egg yolk
- 1 tablespoon capers, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- Fresh herbs (such as parsley or chives) for garnish
Instructions
- Using a sharp knife, finely chop the beef heart into small cubes.
- In a mixing bowl, combine the chopped beef heart with capers, Dijon mustard, Worcestershire sauce, olive oil, salt, and pepper. Mix well.
- Plate the mixture and create a small well in the center.
- Carefully place the egg yolk in the well.
- Garnish with fresh herbs and serve immediately.
Notes
- Beef heart should be freshly sourced and very fresh to ensure safety.
- This dish is best served immediately for optimal flavor and texture.
- Accompany with toasted bread or crackers for serving.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: French
- Diet: Paleo
Nutrition
- Serving Size: 100 grams
- Calories: 250
- Sugar: 0 grams
- Sodium: 300 mg
- Fat: 18 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 1 gram
- Fiber: 0 grams
- Protein: 25 grams
- Cholesterol: 200 mg