|Butter||5 Milliliter (1 Tablespoon)|
|Shallots||3 , chopped|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Dry white wine||125 Milliliter (1/2 Cup)|
|Tomato paste||15 Milliliter (1 Tablespoon)|
Preheat barbecue at HIGH.
Remove fat from kidneys, rinse in water and slice in half; set aside.
Heat butter in saucepan over medium heat.
Add shallots and cook 2 minutes.
Stir in parsley and wine; bring to boil.
Continue cooking 3 minutes.
Remove saucepan from stove and stir in tomato paste.
Let cool slightly.
Brush mixture over kidneys and place them on hot grill.
Cook 4 to 5 minutes each side, basting often.
Season to taste.