Veal Kidneys in Mustard Sauce
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 45 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Variety Meats |
| Source: | Chef Benoit Latulippe |
Recipe ingredients
- 14 oz. (400 g) veal kidneys
- Salt and pepper to taste
- 2 Tbsp. (30 mL) Dijon mustard*
- 4 tsp. (20 mL) butter*
- 4 tsp. (20 mL) vegetable oil*
- 2 shallots, chopped
- 1/4 cup (60 mL) white wine
- 1 cup (250 mL) chicken stock
- 7 Tbsp. (105 mL) 35% whipping cream
Preparation
Preheat oven to 375°F (190°C).
Trim and clean kidneys.
Season and brush with mustard.
In a skillet, sear kidneys in hot butter and oil, then transfer pan to oven.
Pan-roast 6 – 8 minutes.
Remove skillet from oven and set aside.
In another skillet, cook shallots in butter and oil 2 – 3 minutes covered to sweat.
Deglaze skillet with white wine and reduce by half.
Add stock, bring to a boil and reduce by half.
Over medium heat, stir in cream and cook 2 – 3 minutes.
Slice kidneys and add to sauce.
Serve with basmati rice and a green vegetable.
Suggestion
Remove surrounding fat.Peel off the outer membrane.
Split kidneys lengthways and trim hard core of tubes and fat.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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