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Veal kidney with Madeira sauce
- 20 ml (1 heaping tbsp) butter
- 1 big French shallot, thinly sliced
- 300 ml (1 1/4 cups) demi-glace sauce or 600 ml (2 1/2 cups) veal stock, reduced to half
- 80 ml (1/3 cup) Madeira
- Salt and freshly ground black pepper
- 2 veal kidneys, about 200 g (7 oz) each
- 30 ml (2 tbsp) vegetable oil
- 15 ml (1 tbsp) fresh Italian parsley, chopped
- In a saucepan, heat the butter over medium-high heat.
- Sweat the shallot for 2 to 3 minutes, without browning.
- Add the demi-glace and Madeira.
- Simmer for about 10 minutes. (Depending on the Madeira you're using, the consistency may vary. If needed, thicken the sauce with a bit of cornstarch dissolved in a bit of lukewarm water.)
- Season with salt and pepper.
- Keep warm.
- Cut the kidneys in half lengthwise.
- With a sharp thin knife, remove the fat and membranes.
- Cut the pared kidneys into 2 to 3 cm (1 in.) cubes.
- In a skillet, heat the oil over high heat.
- Season the kidneys with salt and pepper.
- Sear in two steps. (The kidneys should be seared well, otherwise they will be chewy.)
- Brown on all sides for 2 to 3 minutes.
- Once the kidneys are seared, drain for at least 5 minutes to get rid of the blood.
- Add the kidneys to the sauce.
- Bring to a boil.
- Boil for 1 minute to heat them up well.
- Garnish with parsley.
- Serve immediately.