San Francisco’s Incanto (now closed) almost always included an offal dish on the menu, in order to—in the words of owner Mark Pastore—"honor the whole animal." Here is the first of two recipes from former Incanto chef Chris Cosentino using the heart. It’s a nicely balanced salad, with the sweet of the beets, the tang of the horseradish, and the richness of the meat.
For the horseradish vinaigrette:
For the beet salad:
For the beef heart:
Photo courtesy of Cooking Channel TV.