125 g. SELECTED VARIETIES
2 for $7.00
500 ml, 1 L, SELECTED VARIETIES OR 3.99 EA.
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.
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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