Beef heart tartare - The Globe and Mail ½ lb very fresh beef heart 2 egg yolks 1 cornichon, chopped ½ tsp capers, rinsed and drained 1 red birds eye chili, seeded and thinly sliced 1 tsp finely diced red onion Maldon or other flaky sea salt, to taste freshly ground pepper 10 thin slices baguette, brushed with olive oil and grilled Trim the beef heart of any thick fat, silverskin and connective bits. Slice the heart into thin slices, and then using two very sharp knives, chop the meat until fine. Gently stir in the egg yolks, cornichon, capers, chili and onion. Season to taste with sea salt and fresh pepper. Divide onto two plates and serve immediately with the grilled toasts and a dish of extra sea salt.