Ingredients:

  • 450 g beef kidney, sliced into bite-sized pieces
  • 480 ml whole milk
  • 15 ml lemon juice
  • 30 g all-purpose flour (for dredging)
  • 3 g salt
  • 1 g black pepper
  • 30 g unsalted butter
  • 15 ml neutral oil (such as canola or vegetable)
  • 50 g shallots, finely minced
  • 9 g garlic, minced
  • 240 ml unsweetened grape juice
  • 120 ml beef broth
  • 2 g fresh thyme leaves
  • 15 g cold butter

Instructions:

  1. Place the kidney pieces in a bowl. Cover with the milk and lemon juice. Refrigerate for 30 minutes.
  2. Drain the kidney through a fine-mesh colander. Pat extremely dry with paper towels.
  3. Season the kidney with the salt and black pepper. Toss lightly in the flour until just coated.
  4. Heat the oil and 30 g butter in a large skillet over medium-high heat until the butter foams and begins to brown.
  5. Add the kidney in a single layer without crowding. Cook in batches if they don't fit in one layer. Sear 2–3 minutes per side without moving until a deep mahogany crust forms and the center reaches 160°F/71°C internal. Transfer to a plate and rest 3 minutes.
  6. Reduce the heat to medium. Add the shallots and sauté 2 minutes until translucent.
  7. Stir in the garlic for 30 seconds until fragrant.
  8. Pour in the grape juice and scrape up the browned bits from the bottom of the pan. Stir in the beef broth and thyme.
  9. Simmer 8–10 minutes until the liquid is reduced by half and looks like a thick syrup.
  10. Return the seared kidney and any accumulated juices to the pan. Toss in the sauce for 2 minutes.
  11. Remove the pan from the heat. Whisk in the 15 g cold butter until the sauce is glossy. Serve immediately.