I have a weakness for offal when it's cooked simply, with just a few clean steps and pure flavors. Beef heart is exactly that: lean, flavorful meat with a slightly steak-like texture if sliced thinly and seared quickly. The first time I cooked it like that, with garlic and parsley, I was surprised by how easy it was… and by the result: it has a lovely brasserie aroma, without being heavy.
In this version, I stick to the basics: trim the center (remove the tough parts), slice, sear well over high heat, then finish with a parsley and garlic mixture. The little extra that makes all the difference is deglazing with white wine: you collect the pan juices, and it creates a short, glossy sauce that clings perfectly to the meat.
To keep it a complete meal without making things complicated, I add roasted vegetables on the side: carrots and leeks (and a few mushrooms if you have them). It adds a touch of sweetness and a melt-in-your-mouth texture, and it goes wonderfully with the garlic and parsley.
Nutritionally, the heart is a valuable component: high in protein, very low in carbohydrates, and a good amount of B vitamins. If you follow the golden rule (quick cooking, thin slices), you'll get a tender, not rubbery, center. And if you prefer it more cooked, simply lower the heat and cook for one more minute, no more.
Beef Heart with Garlic and Parsley
4
parts15
minutes30
minutes430
kcal45
minutesPan-seared beef heart, just seared to retain its tenderness, then topped with a fragrant parsley sauce. Served with roasted vegetables, it's a simple, straightforward, and very French dish.
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Ingredients
800g of beef heart (trimmed)
4 garlic cloves
1 large bunch of flat-leaf parsley (approx. 30g)
40g of butter
2 tablespoons of olive oil
10 cl of dry white wine
2 carrots (approx. 250g)
2 leeks (approx. 300g)
250g of button mushrooms
1 tablespoon of wine vinegar
Fine salt
Freshly ground pepper
Preparation steps
- Prepare the vegetables: peel the carrots and cut them into thin sticks. Slice the leeks (keeping mostly the white part). Brush/dry the mushrooms and slice them.
- Roast the vegetables: In a large skillet (or sauté pan), heat 1 tablespoon of olive oil. Add the carrots and leeks, season lightly with salt and pepper, then cook for 10 minutes over medium-high heat, stirring occasionally. Add the mushrooms and continue cooking for 8 to 10 minutes, until golden brown. Deglaze with 1 tablespoon of vinegar, stir for 30 seconds, then keep warm.
- Prepare the persillade: finely chop the garlic and parsley together (using a knife is best to retain some texture). Set aside.
- Prepare the heart: if you haven't already, trim it (remove the white/nervous parts) and then slice it into 5-7 mm strips. Dry them with paper towels: it really helps them to sear properly.
- Sear the meat: In the same hot pan, add 1 tablespoon of olive oil. Arrange the heart slices in a single layer (do this in two batches if necessary). Let them sear for 1 minute without touching them, then turn them over and cook for 45 seconds to 1 minute. Season with salt and pepper at the end of cooking. Transfer the meat to a plate.
- Deglaze: reduce the heat slightly, pour the white wine into the pan and scrape up all the browned bits with a spatula. Let it reduce for 1 to 2 minutes to concentrate the flavors.
- Prepare the garlic and parsley mixture: off the heat, add the butter, then the parsley and garlic mixture. Stir: the butter should just melt and coat the garlic, without burning it.
- To assemble: return the meat to the pan for 20 to 30 seconds to coat it (no longer, or it will toughen). Serve immediately with the roasted vegetables.
📊 Nutritional Information
1 serving (approx. 360g)
| Nutrient | Value |
|---|---|
| Calories | 430 kcal |
| Proteins | 40g |
| Carbohydrates | 12g |
| including sugars | 6g |
| Lipids | 22g |
| including saturated fatty acids | 10g |
| Fibers | 4g |
| Sodium | 520mg |
| Vitamins | |
| Vitamin B12 | 190% AJR |
| Vitamin B6 | 35% AJR |
| Vitamin A | 55% AJR |
| Minerals | |
| Iron | 45% AJR |
| Zinc | 35% AJR |
| Selenium | 40% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If you buy the whole heart: cut it in half, remove the large veins and all the very white (too tough) parts. What remains, dark red, can be cooked like a steak. For a more "bistro-style" presentation, slice it even thinner and serve with a well-dressed salad.
💡 Chef's Tips
The key is the cooking: high heat, thin slices, and a generous drizzle at the end. If your pan isn't hot enough, the meat will release water and become tougher. And for the parsley sauce: add it off the heat, otherwise the garlic will quickly develop a bitter taste.
🔄 Variations
- With sautéed potatoes: replace the roasted vegetables with diced potatoes, browned in duck fat or oil.
- With a touch of mustard: add 1 teaspoon of Dijon mustard to the reduced juice just before the butter (it remains very classic).
