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Veal Kidneys in Mustard Sauce https://www.metro.ca/userfiles/image/recipes/Rognons-veau-vin-blanc-4669.jpg PT15M PT30M PT45M
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.
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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 broth 7 Tbsp. (105 mL) 35% whipping cream
Veal Kidneys in Mustard Sauce

Veal Kidneys in Mustard Sauce

Rate this recipe
1 Vote
4
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 14 oz
    (400 g)
    veal kidneys

  • Salt and pepper to taste
  • 2 Tbsp.
    (30 mL)
    Dijon mustard
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    FRENCH'S MUSTARD

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    $2.99 ea.

    325 ml SELECTED VARIETIES


  • 4 tsp.
    (20 mL)
    butter
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    ORGANIC MEADOW ORGANIC BUTTER

    ORGANIC MEADOW ORGANIC BUTTER

    $11.99 ea.

    454 G SELECTED VARIETIES


  • 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
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    LACTANTIA OR NATREL CREAM

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    473 ml - 1 L OR OLYMPIC YOGOURT 650 g SELECTED VARIETIES


Imprimer ma sélection

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.

Source : Chef Benoit Latulippe

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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