Veal Kidneys with Old-Fashioned Mustard

Veal Kidneys with Old-Fashioned Mustard
  • 4 servings
  • 0:25 Preparation
  • 0:06 Cooking
  • 0:31 Total Time

Ingredients

Add all
  • 1 lb
    (450 g)

    veal kidneys

  • 2 Tbsp.
    (30 mL)

    butter

  • 2 Tbsp.
    (30 mL)

    thinly sliced shallot

  • 1 tsp.
    (5 mL)

    chopped garlic

  • 1/2 cup
    (125 mL)

    dry white wine

  • 2 Tbsp.
    (30 mL)

    old-fashioned mustard

  • 3/4 cup
    (190 mL)

    15 % cream

  • white pepper to taste

  • 2 Tbsp.
    (30 mL)

    vegetable oil

Preparation

Remove the fat and fine membranes from the kidneys.

Soak the kidneys for an hour in cold water with some lemon juice.

Brown the shallots and garlic in 1 Tbsp. (15 mL) of butter.

Add the wine. Reduce by half.

Mix in the mustard and cream.

Adjust the seasoning. Set the sauce aside.

Cut the kidneys into pieces. In a frying pan sauté the kidneys with the rest of butter over medium heat for 5 minutes. Pour in the sauce. Let simmer for 1 to 2 minutes.

Source: Metro

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