1. Brown the bacon bits with the pearl onions and mushrooms. Stir in the flour, cook briefly, then add the red wine and veal stock. Season; add a large garlic clove, some thyme and the bay leaf. Cook for 25 minutes, stirring often so that the sauce doesn’t stick.
2. Trim the kidneys of fat and cut each one into 6 thick slices. Season with salt and pepper. Brown the slices for 1 minute on each side in hot butter, add the chopped shallots, sauté lightly and deglaze with the vermouth.
3. Reduce, add the sauce and garnish; simmer 4-5 minutes and serve immediately.

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A recipe from François Bernard of the Jacques Coeur Restaurant in Bourges, France