Veal Kidneys with Mustard and Port

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

The juxtaposition of the hot, savory flavor of mustard with the gentle sweetness of port makes the perfect contrast to the forthright flavor of kidneys. It is worth experimenting with herbs, such as marjoram, oregano, or sage, either sprinkled on the meat or added to the sauce.


  • 4 veal kidneys
  • Salt
  • Pepper
  • 2 tablespoons olive oil


Preheat the oven to 400°F. Pull and cut off any fat clinging to the kidneys. Cut out any inside membranes that hold the kidneys together (as shown), but don’t cut so much out that the kidney comes apart. Season with salt and pepper.

In an ovenproof sauté pan, heat the oil over