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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.
4
14 oz (400 g) veal kidneys 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
Imprimer ma sélection

Ingredients

  • 14 oz
    (400 g)
    veal kidneys
  • 2 Tbsp.
    (30 mL)
    Dijon mustard
  • 4 tsp.
    (20 mL)
    butter
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  • 4 tsp.
    (20 mL)
    vegetable oil
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  • 2
    shallots, chopped
  • 1/4 cup
    (60 mL)
    white wine
  • 1 cup
    (250 mL)
    chicken broth
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    SAVE UP TO $6.67 ON 3
    CAMPBELL'S CHUNKY SOUP

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    SAVE $1.00
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    500 ml, 1 L SELECTED VARIETIES

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    540 ml or BROTH 900 ml SELECTED VARIETIES

    SAVE UP TO $6.67 ON 3
    CAMPBELL'S CHUNKY SOUP

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    IMAGINE SOUP OR BROTH

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    500 ml, 1 L SELECTED VARIETIES

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    IMAGINE SOUP OR BROTH

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  • 7 Tbsp.
    (105 mL)
    35% whipping cream
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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

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

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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