Ooohh, no suggestions but I LOVE heart. I'm so jealous.
Thanks for the vote of confidence!
It actually turned out really well: I watched a couple of videos, then laid it out to trim and found that my butcher (who processes our steer) did an awesome job AGAIN -- almost all the tendons and veins had already been trimmed off. 10-15 more minutes of fussing at the thing with a sharp knife and I had a bunch of lovely, even pieces. I marinated them with a bit of balsamic vinegar, then fried them in a hot cast iron skillet with a mix of (a little) olive oil and (a lot of) butter. I tried to pull each piece out when it got somewhere between rare and medium rare, which mostly worked out OK. Then I deglazed the pan with a mixture of a little more balsamic and another knob of butter.
The texture, in case you're curious, was ... strangely consistently meaty, if that makes sense. Like, usually when you eat beef you get striated muscles, or fat mixed in, or little bits of connective tissue. This was just lovely, even, smooth meat. Taste was good.
Alongside, we had baked acorn squash, roasted brussels sprouts, and boiled potatoes semi-mashed and mixed with some sour cream. (I figured that even if the meat wasn't a hit,we'd have enough for dinner.)