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Rognons Sautés Bordelaise
Created by Chef Juliette
Rognons sautés bordelaise turns a swift, fierce sear into supper: rosy lamb kidneys glazed with wine-dark Sauce Bordelaise, poached marrow, parsley, and cèpes browned in butter.
Rognons sautés bordelaise (quick-seared kidneys in a red-wine Bordelaise sauce) teaches one mercilessly useful rule: kidneys must meet fierce heat briefly, then leave it. Let them simmer in the sauce and they tighten; sauté them hard, drain them, and return them only long enough to take a glossy coat, and they stay tender, rosy, mineral, and rich.
The original entry assumed mutton kidneys, a saucier with Sauce Bordelaise ready, a stockpot never off the fire, and enough hands to cook each garnish separately. At home, lamb kidneys stand in for scarce mutton kidneys, and the finished sauce is made ahead or thawed from your own frozen batch. The separate sauce station is brigade scaffolding and can go; the finished Bordelaise, poached marrow, buttered cèpes, and fry-drain-toss sequence are the dish and stay intact. One cook, one stove, one evening.
Before you touch the pan, trim the kidneys thoroughly and dry them until the paper comes away clean. A wet kidney floods the skillet before it browns. The dry surface and fierce, uncrowded sear decide the plate.
Ingredients
lamb kidneys
Quantity
8 (about 1 lb 5 oz / 600 g)
membranes and white cores removed, cut into 1-inch pieces
prepared Sauce Bordelaise
Quantity
⅓ imperial pint, about ¾ cup (190 ml / about 200 g)
beef bone marrow
Quantity
¼ cup (60 ml / 55 g)
cut into ¼-inch dice
| Ingredient | Quantity |
|---|---|
| lamb kidneysmembranes and white cores removed, cut into 1-inch pieces | 8 (about 1 lb 5 oz / 600 g) |
| prepared Sauce Bordelaise | ⅓ imperial pint, about ¾ cup (190 ml / about 200 g) |
| beef bone marrowcut into ¼-inch dice | ¼ cup (60 ml / 55 g) |
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