John Myers
Beef Heart in White Wine and Onion Sauce
The perfect beef heart in white wine and onion sauce recipe with a picture and simple step-by-step instructions.
- 750 g Beef heart fresh
- 250 g Onions / shallots
- 2 tbsp Clarified butter
- 200 ml White wine
- 400 ml Gravy
- 4 Bay leaves
- 1 tsp Juniper berries
- Pepper salt
- Wash the heart with cold water, pat dry. Remove fat and tendons and cut into fillet-like pieces.
- Peel the onions / shallots and cut into cubes.
- Fry the heart fillets in a tablespoon of clarified butter on all sides. Take out of the fat. Interim storage.
- Add another tablespoon of clarified butter to the remaining searing fat and sauté the onions until translucent. Deglaze everything with the white wine and simmer until the mixture is syrupy. Pour in the meat stock, add the bay leaves, juniper berries, pepper and salt and stir everything well. Place the heart fillets in the stock, cover the pot with the lid and stew everything for approx. 60 minutes.
- Season the sauce again before serving. If you like, you can tie it with cornstarch. We like them in nature and only slightly reduced. A buttery mashed potato tastes good as a side dish.
- This is – apart from the buttery mashed potatoes … 😉 – a very lean dish. The lean meat is very tender and tastes like a beef steak.
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