This gourmet recipe is also call Rognons de Veau Dijonnaise and is widely found in French brasserie and bistros all across the country, way beyond Burgundian tables.

Prepare the kidneys, which should come already cleaned, by slicing them lengthwise to remove the white membranes inside. Chop the kidneys into one-inch pieces and sprinkle with salt and pepper.

Heat clarified butter in a skillet and sauté kidney pieces over high heat, tossing for about one minute. Remove with slotted spoon.

Add more butter to pan if necessary and sauté onions for a minute; add mushrooms and sauté a minute more. Put kidney back into pan and cook for about one minute. Add two heavy splashes of Madeira and then the cream. Cook for about 30 seconds and scoop
out all solid ingredients. Add veal stock to pan and reduce cream-stock mixture slightly; add pepper and turn off the fire.

Add butter and mix. Stir in Dijon mustard and tarragon and return kidney and mushrooms to the pan. Mix and serve. Garnish with minced parsley.

Kidney is best serve Medium Rare.

About kidneys: Kidneys are nutritious and, if properly prepared, delicious. Veal kidneys and lamb kidneys are prize for their tenderness and delicate flavor. They can be grilled or sautéed, though they become tough if overcooked. Pork and beef kidneys are tougher, and need to be cooked slowly using moist heat.