Heart escalopes are different – and quick to cook

Heart escalopes

Coeur de cheval à la poêle, sauce bordelaise (serves four)

Ingredients Instructions
  • 4 horse heart escalopes
  • salt and pepper
  • sauce
  • 2 tbsp of good red wine vinegar
  • 1 glass of good red wine (ideally Bordeaux)
  • 2 shallots, finely diced
  • 150g butter
  • freshly chopped parsley
  • Start the sauce by sweating the diced shallots in a pan until they turn clear. Pour in the vinegar and reduce by half. Then add most of the wine and reduce on a medium heat until dry. Pour in the remainder of the wine and set aside.
  • In a preheated non-stick frying pan, sear the heart escalopes (for this recipe I have used one my all-time favourites, horse heart. I have enjoyed this meat from a very early age because my grandmother use to buy horse meat every Wednesday).
  • Cook the escalopes very quickly and try to keep them medium rare – any more than that and the meat will become very tough.
  • Finish the sauce by adding the butter (at room temperature) and whisking it in until it has all melted. Taste, season and add the parsley.
  • Place an escalope on each plate and pour the bordelaise sauce over. Serve with a green salad and maybe sautéed potatoes or a creamy mash. Serve the same wine to drink as you used to make the sauce.

Recipe © Fred Berkmiller | https://www.lescargotbleu.co.uk/