Ingredients:

  • 800g fresh beef kidney, cored and cut into bite-sized pieces
  • 1 tbsp white vinegar
  • 1 tsp sea salt
  • 30g unsalted butter
  • 1 tbsp neutral oil
  • 2 large shallots, finely minced
  • 200g button mushrooms, sliced thin
  • 60ml Cognac or brandy
  • 120ml heavy cream (35% fat)
  • 2 tbsp Dijon mustard
  • 1 tbsp fresh parsley, chopped
  • 0.5 tsp cracked black pepper

Instructions:

  1. Rinse the 800g beef kidney under cold water, core them to remove the white fat, and cut into bite-sized pieces.
  2. Place kidney pieces in a bowl with cold water and 1 tbsp white vinegar for 15 minutes, then drain and pat bone dry with paper towels. Note: Moisture is the enemy of a good sear.
  3. Melt 30g unsalted butter and 1 tbsp oil in a large skillet over medium high heat until the butter stops foaming and begins to sizzle.
  4. Add 2 minced shallots and 200g sliced mushrooms. Cook for 4 minutes until the mushrooms are golden and the moisture has evaporated.
  5. Crank the heat to high and add the kidney pieces. Season with 1 tsp sea salt and 0.5 tsp pepper.
  6. Sauté for 3 to 4 minutes, tossing constantly until the kidneys are browned on the outside but still springy.
  7. Deglaze the pan with 60ml Cognac, scraping up any browned bits. If using a gas stove, be careful of the flame; let the liquid bubble for 1 minute until the sharp alcohol scent disappears.
  8. Lower the heat to medium and stir in 120ml heavy cream. Simmer for 2 minutes until the sauce begins to coat the back of a spoon.
  9. Remove the pan from the heat entirely. Whisk in 2 tbsp Dijon mustard and 1 tbsp fresh parsley until the sauce is uniform and velvety.
  10. Let the dish sit for 2 minutes before serving over crusty bread or mashed potatoes.