Wow…thanks! I really appreciate the kind words! Just saying the crappy lighting, focus, and iPhone camera just doesn’t do the dish justice. I need to work on my photo skills! 😂
I prepared the heart very similarly to the tenderloin. I cleaned it up (removed all fatty and connective tissue), cut it into two steaks, seasoned with sea salt and pepper, pan seared and sautéed with garlic in a cast iron skillet with a mix of beef tallow and Amish butter. Sliced thin and drizzled with a balsamic glaze. It too was amazing. Even my wife loved it who usually doesn’t like heart (it’s a texture thing for her).