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
Preparation
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.