Then, we can say that this recipe rognon de veau with sauce madeira and shallot is really rustic, and as with the beef tongue or the stew, I had never dared to venture into this recipe. Finally it is very simple, really delicious and not just for the kitchen moms. Decidedly, this winter, I would have fleshed out the corner of my recipes are traditional and rustic… And this, for the greatest pleasure of our taste buds !

I love kidney since I’m all small and I am very fond of the sauce, shallot, suddenly, I am told that the association of the two could be married, and it would change the mustard sauce to the old. A success !! Just look at the pictures, I saliva still. Good it must be said that at the time I write this recipe, I should already be having lunch… ��

I still have to tell you that even though I’m a huge fan of sweets, taste, winter, there, I started to seriously want to bite into a beautiful tomato and to see the markets add a little colour to good products in the spring… I’m fed up with cabbage, leeks, potatoes, and other !!! ��

Rognon de veau with sauce madeira and shallot

To 2 Save Print Ingredients

  • 2 kidneys detailed in lobes
  • 200 g large shallots, minced finely
  • 1/2 liter of bottom calf
  • 25 cl of Madeira
  • 10 cl of cream
  • 30 g of butter
  • salt and pepper



  • Please elaborate on the kidney.
  • Heat the butter in a large frying pan.
  • Place the kidneys in the pan without overlapping. Enter these without the return immediately. Flip them over without mixing them as in the coloration.
  • Book the kidneys and do sweat the minced shallots in the same pan. Season with salt and pepper.
  • Deglaze with the Madeira, made burn and let reduce slightly.
  • Add your veal stock, lower the heat and let 5 minutes.
  • Stir in the cream and mix well.
  • Replace the kidneys in the hot sauce just to warm.
  • You can serve it with good mashed potatoes home.


Written by Doc

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