Veal kidneys in Madeira sauce
4 servings
40 minutes
Veal kidneys in Madeira sauce is an exquisite dish of European cuisine infused with the aroma of brandy and aged wine. Its roots trace back to classic French gastronomy, where skilled chefs transformed simple offal into true culinary masterpieces. The kidneys, tender and juicy, are sautéed in a mix of butter and olive oil until they develop a delicious golden crust before being immersed in a rich Madeira sauce with tomato puree and beef broth. The rich flavor, with subtle notes of caramelized shallots and garlic, is complemented by the delicate aroma of parsley. This dish is served hot and pairs perfectly with mashed potatoes or fresh baguette. It symbolizes the sophistication of European cuisine where each ingredient reveals its unique character.
1
Heat a small amount of butter and olive oil in a pan. Sprinkle the kidneys with flour, salt, and pepper, and shake off the excess. Sauté lightly on one side, then add garlic and shallots, seasoning with salt and pepper. Brown on both sides, but do not overcook.
- Butter: 25 g
- Olive oil: 20 ml
- Veal kidneys: 500 g
- Wheat flour: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 2 cloves
- Shallot: 4 pieces
2
Pour in the brandy and ignite. Quickly transfer the kidneys to warmed plates and keep them warm.
- Brandy: 20 ml
3
Pour Madeira and beef broth into the pan. Add some tomato puree and stir until boiling. Cook the sauce until thickened and serve immediately over the kidneys.
- Madeira wine: 50 g
- Beef stock: 500 ml
- Tomato puree: 50 g
