Roasted veal kidneys with mustard

Rognons de veau sauce moutarde

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      20 min

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

Veal kidneys are superb and need very little cooking, like a fillet steak. If this is not to your liking, cook for a little longer. Do take care, though, as once overcooked they become a little tough.


  • 4 veal kidneys
  • 1 tbsp olive oil
  • 20 g (scant 1


Trim the kidneys of any fat or skin, cut in half and remove the central sinewy bits. Heat the oil in a frying pan, add the butter and, when the butter is foaming, add the kidneys. Cook for 2-3 minutes, turn and cook for another 2-3 minutes, then remove from the pan and keep warm.

Drain off the excess fat from the pan, add the shallots and sauté for 2 minutes until soft. Pour in the wine