Remove membrane from kidneys and cut away any fat. Cut each kidney in half.
In a frying pan, heat butter and oil over medium-high heat. Cook kidneys until golden. Remove from pan and drain in a sieve. Remove fat from pan and deglaze pan with wine.
Add cheese,, cream, salt and pepper and return kidneys to pan. Simmer for 6 or 7 minutes.
Add tomato, parsley and tarragon. Cook for 4 or 5 minutes more, stirring carefully.
Taste for seasoning. Serve with orzo or rice, or on a bed of bitter salad greens.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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