Rognon de Bœuf Bercy (Beef Kidney Bercy)

Ingredients

• Beef kidney
• 1 spoonful chopped shallots
• 1 glass white wine
• 3 spoonfuls melted glace de viande
• A dash of lemon juice
• A pinch of chopped parsley
• 50 grammes butter

Instructions

1. Sauté the beef kidney and drain it.
2. Heat the chopped shallots in the pan.
3. Deglaze with the white wine and reduce by half.
4. Off the fire, finish with the melted glace de viande, the lemon juice, the chopped parsley and the butter.
5. Mix the kidney into this sauce and serve in a timbale.