Hiya, how is everyone doing today? Hope everyone is having a wonderful time during this lovely holiday season. After Christmas, I had many ingredients left over, so I came up with a new recipe that is super tasty. Yes, I am definitely sharing it :)
Sliced Grass-fed Beef Heart (Any cut of beef works) 1/2 heart
Salt 1/2 tsp
Crushed black pepper 1/2 tsp
Garlic Powder 1 tsp
Egg Yolk 3
Chicken Stock 1.5 Cup
Garlic Powder 1/2 tsp
Onion Powder 1/2 tsp
Dried Thyme 1/4 tsp
Dried Rosemary 1 tsp
Dried Terragon 1/2 tsp
Dried Oregano 1/2 tsp
Dried Savory 1/2 tsp
Dried Parsley 1/2 tsp
Yellow Onion (Sliced) 1/4 onion
Garlic (minced) 4 cloves
Crush black pepper 1/4 tsp
Fresh parsley (diced) 2 tbsp
Paleo Mayo 1 tbsp
Dijon Mustard 1 tsp
Tequila 1 tbsp
Lemon Juice (optional) 1 tsp
1.) Mixed beef heart with listed spices and allow it to marinate for 30 minutes-1 hour
2.) Pre-heat a skillet and brown both sides of the meat with your choice of oil. I used rendered tallow.
1.) Heat chicken stock in a sauce pan and bring it to a simmer.
2.) Add in all the herbs and seasoning into the sauce pan with the chicken stock, and allow it to simmer for a few minutes to infuse the flavor of the herbs with the stock.
3.) Take 2-3 ladles full of heated stock and pour it into the egg yolk while stirring the egg yolk continuously. This is call tempering the egg yolks to raise the temperature of the egg yolk without actually cooking it.
4.) Now you are ready to add the tempered egg yolk into the simmering chicken stock. You have to stir the stock continuously while adding the egg yolk to prevent any curdling.
5.) Continue stirring the mixture until it starts to thicken. (*Never bring the mixture to a boil, as it would ruin the custard)
6.) If you like a thicker custard, you could thicken it with your preference of starch, arrowroot or tapioca both works. I personally like arrowroot.
7.) Remove the sauce pan from the heat and sit it aside, now you are ready to finish the sauce.
1.) In a heated skillet, brown the sliced onion, garlic, fresh parsley and black pepper with your choice of oil. I use coconut oil, but Kerry Gold Butter is THE perfect match!
2.) As the mixture is starting to brown, add the tequila, dijon mustard, lemon juice and paleo mayo into the skillet with the rest of the ingredients. I prefer it without the lemon juice.
3.) As the moisture is absorbed by the onions, take the pre-made custard and add it into the skillet.
4.) Mix the sauce thoroughly and allow it to simmer for a minute or two, the sauce is now ready to serve.
You can either serve the sauce over your beef heart or you can add the beef heart into the skillet and allow it to cook a little longer.
P.S. The custard is great by it self as a white gravy! I actually had this left over from Christmas dinner as a roasted chicken gravy.
Hope you enjoy it as much as I did!