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Kidneys Sautéed with Reduced White Wine
Thinly sliced kidneys briefly blanched, drained in a hot pan, then sautéed with butter, reduced white wine and parsley.
Method
Steps
Step 1
Gather the ingredients: 1 large beef kidney, about 400 g after trimming, or an equivalent amount of small veal or lamb kidneys; Salt and black pepper; Boiling water for a brief blanch; 1 teaspoon plain flour; 30 g butter, divided into two 15 g pieces; 80 ml dry white wine; 1 tablespoon finely chopped parsley; A little hot stock only if needed.
Step 2
Open the kidney lengthwise and remove all the hard white central fat, ducts and any outer membrane. Cut across into thin slices about 3 mm thick. Use clean utensils and keep raw kidneys refrigerated until preparation.
Step 3
Boil the white wine separately until reduced by about one third, from 80 ml to roughly 55 ml. Meanwhile put the kidney slices in a heatproof bowl, salt lightly and pour over enough boiling water to cover. Let stand briefly, about 1–2 minutes, then drain immediately. Do not leave the partly heated kidney to cool in its water; proceed straight to the pan.
Step 4
Place the drained slices in a hot frying pan and stir until they release liquid, then pour that liquid off carefully. Dust with the flour, add the first 15 g butter and sauté, moving the slices often, for about 5 minutes as a guide.
Step 5
Season with salt and pepper and add the reduced wine. Cook briefly until the thickest pieces reach at least 72°C; extend cooking if necessary rather than relying on the five-minute estimate. Just before removing from the heat, stir in the remaining 15 g butter, parsley and a little hot stock only if the sauce needs loosening. Serve promptly; extra cooking beyond the safe endpoint can toughen kidneys.
Step 6
Marsala or Champagne may replace the same starting quantity of white wine. Reduce it separately by about one third before adding, and follow the same cooking steps.
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