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Veal Kidneys with Mustard Sauce for 1

A home-style Veal Kidneys with Mustard Sauce for 1 made with Veal Kidney About, White Mushrooms, French Shallot Thinly Sliced, Dry White Wine, and Dijon Mustard. Serves 1. Keep it handy for the next time you cook it.

Ingredients

• 200 g
• 3
• 1
• 1/4 cup
• 1 tbsp
• 1 tbsp
• 1 tsp

Method (preview)

1. 1

   Brush mushrooms with a soft cloth; do not wash them. Slice them thinly.

2. 2

   Cut kidney following the natural "knobs" (for lack of a better word for it).

3. 3

   Cut out the grease as much as you can, but you don't have to be tedious about it.

4. 4

   Slice these 'knobs' into two or three 1/2-inch-thick slices.

5. 5

   Heat butter in a thick-bottom pan, on high.

6. 6

   When butter is hot and about to brown, add kidney slices, side by side, trying not to overcrowd the pan.

7. 7

   Remove from pan and keep them warm, such as in a warm oven.

8. 8

   Cook sliced shallots in the same pan, in the renderings of the veal kidneys.

9. 9

   When they get translucent, raise heat to high and stir them for 2 to 3 minutes.

10. 10

    Add the wine and bring to a boil.

11. 11

    Cook, uncovered, for about 10 minutes, stirring frequently, until wine evaporates.

12. 12

    Remove pan from the stove. Add mustard and whisk in one dollop of butter.

13. 13

    Add kidney slices to pan immediately.

14. 14

    Removing the pan is very important as too much heat would harden the kidney slices.

15. 15

    Add lemon juice and black pepper.

16. 16

    Add salt if needed, keeping in mind that Dijon Mustard is salty.

17. 17

    Serve very hot with mashed potatoes.

18. 18

    Inspired by http://perso.wanadoo.fr/yves.huot-marchand/Bourgogne/recette214.htm

19. 19

    Adapted by Claudia for one serving