Entree: France – Lyonnais – Rognons de Veau (Pan-seared veal kidneys finished in a savory mustard and wine sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 30 min

Ingredients

- 1 1/2 lb (680 g) veal kidneys, trimmed, membranes removed and halved
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 medium shallot, minced (about 60 g)
- 1 clove garlic, minced (about 5 g)
- 1 tbsp (8 g) all-purpose flour
- 2 tbsp (30 ml) Cognac or brandy
- 1/3 cup (80 ml) dry white wine
- 3/4 cup (180 ml) veal or beef stock
- 2 tbsp (30 g) Dijon mustard
- 1/4 cup (60 ml) heavy cream (optional for a richer sauce)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh flat-leaf parsley

Instructions

1. Pat the kidneys dry and trim away any white connective tissue; halve lengthwise and lightly season with salt and pepper. Dust the kidney halves evenly with the flour, shaking off excess.
2. Heat the butter and olive oil in a large skillet over medium-high heat until foaming. Add the kidneys in a single layer and sear 2–3 minutes per side until browned but still slightly pink inside; remove kidneys to a warm plate and tent with foil.
3. Lower heat to medium, add the shallot and garlic to the pan and sauté 1–2 minutes until softened. Stir in any remaining flour from the pan and cook 30 seconds.
4. Carefully add the Cognac, tilt the pan to flambé or let the alcohol cook off for 30 seconds, then pour in the white wine and scrape up browned bits. Reduce by half, about 2 minutes.
5. Stir in the stock and Dijon mustard, whisking until smooth. Simmer 2–3 minutes to thicken slightly, then return the kidneys to the pan and spoon sauce over them for 1–2 minutes to finish cooking.
6. If using, stir in the cream and warm through without boiling. Adjust seasoning with salt and pepper, sprinkle with chopped parsley, and serve immediately.