French cuisine · Meat & Kebab

Rognons de Veau à la Moutarde

Veal kidneys seared hard, flambéed with cognac and finished in a cream-mustard sauce.

Ingredients · for 4 servings

• 700 g veal kidneys
• 2 shallots
• 200 g mushrooms
• 3 cl cognac
• 200 ml cream
• 3 tbsp Dijon mustard
• 40 g butter
• 1 tbsp olive oil
• 1/2 bunch chives
• salt, pepper

Instructions

1. Halve the kidneys, cleanly cut out the white fatty core and the tubes, cut into 2 cm pieces, soak in cold water for 10 min and then pat very thoroughly dry.
2. Finely dice the shallots, clean the mushrooms and quarter them.
3. Heat half the butter with the olive oil in a wide pan until very hot and sear the kidney pieces in batches for 2 min each, browning all over, then remove and keep warm.
4. Pour the cognac into the hot pan, carefully flambé or let it cook down for 1 min, add the remaining butter and sauté the shallots with the mushrooms for 5 min until they take on color.
5. Pour in the cream and reduce uncovered for 4–5 min until it thickens slightly, then stir in the Dijon mustard over low heat — the sauce must not boil again now or it will curdle.
6. Warm the kidneys with their released juices in the sauce for just 1 min, season with salt and pepper, sprinkle with chives and serve with baguette or rice.