Rognonade De Veau - veal kidney

Method

• In a small skillet, quickly saute the kidney in half the oil over high heat until lightly browned. Set aside. When cooled, insert small pieces of the rosemary into each lobe of the kidney. Preheat oven to 450 degrees F. With a long chef's knife, cut a slit into the middle of the eye of the veal and use your fingers to stuff the kidney into the flesh. Season the rack of veal with salt and pepper. Heat the remaining olive oil in a medium saute pan or skillet. Add the veal and sear over high heat until well-browned on all sides, about 3 mins. Transfer to a small, lightly oiled roasting pan. Add the garlic, onion, and carrot to the pan. Place in preheated oven and roast until veal is cooked through and kidneys are pink, 30-45 mins. A meat thermometer inserted in its thickest point should read 160-170 degrees F. Remove the rack to a platter and keep warm. De-glaze by placing the roasting pan on top of the stove, add 1 cup water to the juices and bring to a boil over high heat. Strain and season to taste with salt and pepper. Cut the rack into 4 pieces and serve with the juices.