Sautéed Beef Heart with Mustard Greens and Radishes
By Students from the Escoffier School
Beef heart 2 lbs. (Julienned)
Mustard greens 8oz (Chopped)
Radishes 4oz (Julienned)
Garlic 4 cloves (Finely chopped)
Olive oil 1oz
Kosher or sea salt TT
Fresh black pepper TT
Turmeric 1-1/2 tsp.
Heat the olive oil in a heavy skillet, add the beef heart and brown. Add the vegetables and sauté until greens are wilted. Add seasoning, adjust and serve .