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Beef-heart tartare. Food styling by Heather Shaw/Judy Inc.

Edward Pond/The Globe and Mail

Servings: 2

Ingredients

½ lb very fresh beef heart

2 egg yolks

1 cornichon, chopped

½ tsp capers, rinsed and drained

1 red birds eye chili, seeded and thinly sliced

1 tsp finely diced red onion

Maldon or other flaky sea salt, to taste

freshly ground pepper

10 thin slices baguette, brushed with olive oil and grilled

Method

Trim the beef heart of any thick fat, silverskin and connective bits. Slice the heart into thin slices, and then using two very sharp knives, chop the meat until fine.

Gently stir in the egg yolks, cornichon, capers, chili and onion. Season to taste with sea salt and fresh pepper. Divide onto two plates and serve immediately with the grilled toasts and a dish of extra sea salt.

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