Veal Kidneys with Cream and Mustard
Ingredients
- 800 gVeal kidney (trimmed and cubed)
- 50 gUnsalted butter (divided)
- 250 gButton mushroom (sliced)
- 2 pcShallot (finely chopped)
- 1 tbspWheat flour
- 100 mlDry white wine
- 150 mlLiquid cream
- 1 tbspMustard
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 30 mlCognac
Method
Quickly seared kidneys, pink in the center, coated in a smooth mustard and mushroom sauce. The scent of reducing white wine and brown butter fills the kitchen.
- 1
Remove the white fat and the central nerve from the kidneys. Cut the lobes into large, regular cubes. They must be clean for even cooking.
- 2
In a sauté pan, brown the sliced mushrooms and chopped shallots with a knob of butter. Set aside as soon as the mushrooms have released their water and colored.
- 3
Heat the remaining butter until it turns nutty brown. Toss the kidneys into the smoking pan. Sear for 2 minutes, stirring constantly. Pour in the cognac and flambé immediately to add aromatic depth.
- 4
Sprinkle the flour over the kidneys (singer). Mix quickly then pour in the white wine. Scrape the bottom of the pan with a spatula to loosen all the cooking juices.
- 5
Add the cream, mustard, and return the mushrooms to the pan. Let reduce over low heat until the sauce coats the back of a spoon. Add the chopped parsley at the last moment.
Frequently asked questions
How do you get this dish right?
- Never overcook kidneys, they will become rubbery. They must stay pink in the center.
- If the kidneys release too much water at first, drain them and restart the browning on very high heat.
- The mustard shouldn't boil for too long to preserve its sharpness.
How long does this dish keep?
Keep for 24h in the fridge. Reheat very gently in a saucepan to avoid toughening the meat.
