Ingredients:

  • 1 lb beef kidney, cleaned and sliced into bite-sized pieces
  • 2 cups whole milk
  • 1 tsp salt
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 medium shallots, finely minced
  • 8 oz cremini mushrooms, sliced
  • 1/2 cup beef broth
  • 3/4 cup heavy cream
  • 1 tsp black pepper, freshly ground
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place the sliced kidney pieces in a bowl and cover them with 2 cups whole milk and 1 tsp salt; let them soak in the refrigerator for 2 hours.
  2. Drain the kidneys through a colander and rinse thoroughly under cold running water, then pat the meat completely dry with paper towels.
  3. Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a skillet over medium-high heat until the butter foams and begins to brown.
  4. Add the kidney pieces in a single layer and sear for 2-3 minutes without moving them until a dark golden crust forms; flip and cook for another 2 minutes until the internal temperature reaches 160°F (71°C).
  5. Remove the meat from the pan and set aside on a plate.
  6. In the same pan, add the remaining 1 tbsp unsalted butter and sauté the minced shallots and sliced cremini mushrooms until the mushrooms are golden and shallots are translucent.
  7. Pour in 1/2 cup beef broth to deglaze the pan, scraping up all the browned bits from the bottom.
  8. Stir in 3/4 cup heavy cream and 1 tsp black pepper, then simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
  9. Return the seared kidneys to the pan, toss gently to coat in the sauce, and garnish with 1 tbsp chopped fresh parsley.