Deviled Kidney and Hanger on Toast

Name: Deviled Kidney and Hanger on Toast
Yield: Serves up to 4
Ingredients: 1 tablespoon red wine vinegar; 1/4 cup (60 ml) Beef Shank Stock (page 249); 1/4 cup (30 g) diced French shallots; 1/4 cup (60 ml) Worcestershire sauce; 2 pinches of cayenne pepper; 2 tablespoons ketchup; 4 large white mushrooms, finely chopped; 4 teaspoons chopped fresh flat-leaf parsley; 2 teaspoons Colman’s dry mustard; 1/4 cup (60 ml) water; Salt and pepper; 2 oz (55 g) veal kidney, diced the size of half a marshmallow; 2 oz (55 g) hanger steak, diced like above; 2 big white mushrooms, diced like above; Salt and pepper; 1 teaspoon olive oil; Pat of unsalted butter; 1 slice country bread, toasted, per person; 1 egg, fried over easy, per person

January 24, 2012

This is what we imagine old Scots at the turn of the century in the Montreal’s famed Golden Square Mile neighborhood ate for breakfast: steak, kidneys, kippers, and a few eggs. After a gin festivity, it would be exactly what it takes to get you back on your feet. It’s delicious with a little watercress salad.

Recipe information

Yield
Serves up to 4

Ingredients

DEVIL SAUCE

1 tablespoon red wine vinegar

1/4 cup (60 ml) Beef Shank Stock (page 249)

1/4 cup (30 g) diced French shallots

1/4 cup (60 ml) Worcestershire sauce

2 pinches of cayenne pepper

2 tablespoons ketchup

4 large white mushrooms, finely chopped

4 teaspoons chopped fresh flat-leaf parsley

2 teaspoons Colman’s dry mustard

1/4 cup (60 ml) water

Salt and pepper

HANGER AND KIDNEY (PER PERSON)

2 oz (55 g) veal kidney, diced the size of half a marshmallow

2 oz (55 g) hanger steak, diced like above

2 big white mushrooms, diced like above

Salt and pepper

1 teaspoon olive oil

Pat of unsalted butter

1 slice country bread, toasted, per person

1 egg, fried over easy, per person

Preparation

Step 1
For the devil sauce, in a saucepan, stir together all the ingredients. Bring to a low simmer for 5 minutes and correct the seasoning.
Step 2
Season the kidney, steak, and mushrooms with salt and pepper. Heat a frying pan over high heat and drop in the oil and butter. When hot, add the goods and sauté together for 4 minutes. Add some devil sauce to taste.
Step 3
For each serving, place the hot toast on a plate, top with the sauté, and then with the just-fried egg. Serve right away.

Cookbook cover of The Art of Living According to Joe Beef: A Cookbook of Sorts by Frédéric Morin, David McMillan, and Meredith Erickson.

Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.

TagsToast Sandwich Scottish British European Veal Beef Meat Steak Main Breakfast Easy Quick Saute Cookbooks

Recipe information

Ingredients

DEVIL SAUCE

HANGER AND KIDNEY (PER PERSON)

Preparation

Step 1

Step 2

Step 3

Recipe notes