Ingredients:

  • 1 pound (450g) beef kidneys, cleaned and trimmed
  • 3 tablespoons (45ml) unsalted butter
  • 1 tablespoon (15ml) olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 medium shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (240ml) dry red wine (such as Cabernet Sauvignon)
  • 1 cup (240ml) beef stock
  • 1 teaspoon (5ml) fresh thyme leaves
  • 1 tablespoon (15ml) fresh parsley, chopped (for garnish)

Instructions:

  1. Rinse the kidneys under cold water and pat them dry. Trim any tough membranes and slice the kidneys into bite-sized pieces.
  2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season the kidney pieces with salt and pepper. Add the kidneys to the hot skillet and sauté for about 3-4 minutes until browned. Remove and set aside.
  3. In the same skillet, lower the heat to medium and add the remaining butter. Sauté the shallots and garlic until soft and fragrant, about 2 minutes. Pour in the red wine and increase the heat, scraping up any browned bits from the pan. Allow the wine to reduce by half (about 5 minutes).
  4. Add the beef stock and thyme to the skillet; bring to a simmer. Return the sautéed kidneys to the pan and cook for an additional 5 minutes, allowing the flavors to meld. Adjust seasoning if necessary.
  5. Plate the sautéed kidneys and drizzle with the rich sauce. Garnish with freshly chopped parsley.