Spinach & Mushroom Stuffed Beef Heart
Never dared to try beef heart? Read on, your wallet and tastebuds will thank you! By soaking the heart in milk prior to cooking, you draw out any mineral taste the dish may have. This dish could pass as a delicious stuffed steak and no one would be the wiser!
- beef heart - 1-2 lbs
- milk - 1-2 cups
- salt & pepper - 2 tsp
- garlic powder - 2 tsp
- baby portabella - 4-5 each
- spinach - 1 cup
- garlic cloves - 3 ea
- yellow onion - 1/2 medium onion
- olive oil - 2 tbsp
- beef stock - 1/2 cup
- Rinse beef heart well. Trim any excess fat and remaining arteries.
- Place heart in shallow dish, add milk to cover heart. Cover dish and place in fridge for 1 hour.
- Pre-heat oven to 275 degrees.
- Remove beef heart from fridge, drain milk. Pat heart dry with paper towels. Set aside to come to room temperature.
- Chop mushrooms, spinach & onion into a small dice.
- Mince garlic cloves.
- Add 1 tbsp olive oil to medium saucepan on med-high heat. Add minced garlic to pan immediately (this helps prevent any burning of the garlic). Once pan is hot, add onion, mushroom and spinach. Cook until translucent.
- Remove spinach & mushroom mixture from heat. Season to taste with salt & pepper. Set aside.
- Pre-cut several strands of butcher's twine.
- Lay beef heart out, add spinach & mushroom mixture to center of heart. Stuff mixture into any remaining crevices as well. Roll heart around mixture and secure with butcher's twine.
- Add 1 tbsp olive oil to medium saucepan over high heat. Once pan is hot, sear all sides of beef heart until browned.
- Place heart into shallow baking dish. Add beef stock and place in oven. Cook for approximately 15 minutes per pound for medium rare (recommended).
- Let beef heart rest for 10 minutes (covered) after removing from oven. Slice and serve immediately.