Veal kidneys in mustard-cream sauce
3 servings
10 minutes
Veal kidneys in mustard-cream sauce is a dish with aristocratic charm from European cuisine. Tender kidneys quickly fried to a golden crust retain their softness inside, while the piquant sauce of cream, Dijon mustard, and cognac gives the dish a rich, velvety flavor. Shallots soaked in meat juices add refined sweetness, and a splash of cognac highlights the depth of aroma. This dish is perfect for dinner at a fine restaurant but can also be made at home to enjoy exquisite taste in a cozy atmosphere. Serve hot with a glass of white wine that will accentuate its creamy softness.
1
Clean the kidneys of fat and slice them into thin pieces - no more than half a centimeter, preferably even thinner.
- Veal kidneys: 3 pieces
2
Heat butter in a pan until it foams, then add the kidneys sprinkled with salt and pepper. In well-heated butter, the first secret: the kidneys will form a crust while remaining soft inside. The second secret is to fry for no more than three to four minutes; otherwise, they will turn rubbery. Then remove the kidneys and transfer them to a bowl, covered, to keep them warm.
- Butter: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
In the same pan, add thinly sliced shallots — they will absorb the oil and released juices. Sauté the onions briefly, then increase the heat and pour in the cognac: the alcohol will evaporate instantly, leaving the aroma. Immediately add cream — for softness — and scrape off anything stuck to the pan with a wooden spoon. Add mustard and mix.
- Shallot: 4 heads
- Cognac (brandy): 60 ml
- Whipping cream 33%: 100 ml
- Dijon mustard: 1 tablespoon
4
Place the kidneys in the sauce and heat without boiling the cream. Serve the kidneys with the sauce hot.
- Veal kidneys: 3 pieces
