Veal Kidneys with Cream and Mustard

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 516
• Protein: 43 g
• Carbs: 8 g
• Fat: 30 g

Ingredients

• 800 g Veal kidney ( trimmed and cubed )
• 50 g Minimum butter sweet ( divided )
• 250 g Button mushroom ( sliced )
• 2 piece Shallot ( finely chopped )
• 1 tbsp Wheat flour
• 100 ml Dry white wine
• 150 ml Liquid cream
• 1 tbsp Mustard
• 1 piece Flat-leaf parsley ( chopped )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 30 ml Cognac

Instructions

1. Prepare the kidneys

   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. Sauté the garnish

   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. Sear and flambé

   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. Dust and deglaze

   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. Thicken the sauce

   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.

Chef's tips

• 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.

Storage

Keep for 24h in the fridge. Reheat very gently in a saucepan to avoid toughening the meat.