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Roasted veal kidneys with mustard
Rognons de veau sauce moutarde
Preparation info
- Serves:
4
- Difficulty
Easy
- Ready in
20 min
Appears in
By Fran Warde
Published 2009
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.
Ingredients
4 1 tbsp 20 g 1
Method
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