Veal Kidney with Mushrooms and Pearl Onions in Mustard Sauce

Veal Kidney with Mushrooms and Pearl Onions in Mustard Sauce
  • 2 servings
  • 0:25 Preparation
  • 0:15 Cooking
  • 0:40 Total Time

Ingredients

Add all
  • 1

    veal kidney, peeled and trimmed of all fat

  • Salt and pepper to taste

  • Sufficient quantity, flour

  • 8

    coffee mushrooms, quartered

  • 0.500

    medium onion, minced

  • 1/4 cup
    (60 mL)

    white wine

  • 2 Tbsp.
    (30 mL)

    Dijon mustard

  • 1/2 cup
    (125 mL)

    beef stock

  • 1/4 cup
    (60 mL)

    table cream (15% m.f.)

Preparation

Separate the kidney into lobes. Salt and pepper. Dredge in flour, shaking off excess.

In a very hot skillet, brown kidney and mushrooms in butter over high heat.

Add onion and cook, stirring, for 1 minute. Deglaze with white wine.

Add mustard, beef stock and cream and reduce for a few minutes over low heat.

Adjust seasoning and serve as soon as the sauce is creamy smooth.

Source: Académie Culinaire

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007