Courtesy of Faizal Kassam of Cibo Trattoria.
ingredients
directions
Preheat your grill to 450ºF.
Marinate the heart with the balsamic vinegar and olive oil, and set aside at room temperature.
In heavy based saucepan, add a little oil and over a medium heat, and add the onions, celery, carrots, garlic and a good pinch of salt. Turn down the heat and cook until soft, about 10-15 minutes.
Add the lentils to the vegetables, and slowly add the chicken stock and red wine, stirring continuously. Keep alternating between the stock and red wine until the lentils are soft but still have a bit of texture, about 20 minutes. Taste and season with salt, and add a splash of red wine vinegar.
In a small bowl, add the grated horseradish to the crème fraîche. Add a splash of red wine vinegar and salt to season. Set aside.
Wipe off any excess marinade from the heart and grill to medium rare, flipping only once (about 2-3 minutes per side). Allow to rest for 5 minutes before thinly slicing.
Arrange the watercress on the plates. Spoon on the warm lentils, place the heart slices and add a few dollops of the horseradish crème fraîche.
Finish with a drizzle with olive oil and serve immediately.