Veal Kidneys in Mustard Sauce

Veal Kidneys in Mustard Sauce
  • 4 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 0:45 Total Time


Add all
  • 14 oz
    (400 g)

    veal kidneys

  • Salt and pepper to taste

  • 2 Tbsp.
    (30 mL)

    Dijon mustard

  • 4 tsp.
    (20 mL)


  • 4 tsp.
    (20 mL)

    vegetable oil

  • 2

    shallots, chopped

  • 1/4 cup
    (60 mL)

    white wine

  • 1 cup
    (250 mL)

    chicken broth

  • 7 Tbsp.
    (105 mL)

    35% whipping cream


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.

Source: Chef Benoit Latulippe

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