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1
Rinse the kidney and dry it.
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2
Cut out all the fat from the underside, remove any heavy membrane thats been left on, then flatten out the kidney.
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3
Heat the butter and oil in a heavy saute pan about the size of the kidney, and when the fat is sizzling, with the large bubbles beginning to break up, lay in the kidney, and cook over moderate to high heat for 12 minutes, turning it over once, watching the heat carefully so that it remains hot but does not burn.
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4
Remove the kidney to a warm plate, and cover to keep warm.
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5
Saute the shallot in the pan fat for about a minute, then add the wine and lemon juice, and reduce, scraping up the browned bits, until the pan juices are syrupy.
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6
Turn off the heat, and whisk in the mustard-butter about 1/2 teaspoon at a time.
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7
Now you can either slice the kidney in fairly thick slices or break it up in lobes, and return the pieces to the pan with any accumulated juice, leaving them there just long enough to heat up.
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8
Salt and pepper to taste, turning the kidneys in the sauce to season evenly.
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9
Set aside the portion you want to save for your Beef and Kidney Pie (recipe follows), and sprinkle a little parsley on your immediate serving.
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10
Enjoy it with some rice or polenta.
