Rognons à la moutarde is a bistro classic that wins over people who think they do not like kidney. The trick is preparation: trim away the white core, soak the pieces to mellow the flavour, then cook them quickly so they stay tender.
Ingredients (4 servings)
- 1 beef kidney, about 500 g (1 lb)
- 500 ml (2 cups) milk or water with 15 ml (1 tbsp) vinegar, for soaking
- 30 ml (2 tbsp) butter or lard
- 1 shallot, finely chopped
- 125 ml (1/2 cup) dry white wine or beef broth
- 30 ml (2 tbsp) Dijon mustard
- 125 ml (1/2 cup) 35% cream
- Chopped parsley, salt and pepper
Method
- Halve the kidney lengthwise and cut away the white core and tubes. Cut the lobes into bite-size pieces.
- Soak in the milk or acidulated water for 1 to 2 hours in the fridge, then rinse and pat very dry.
- Heat the fat in a large skillet over high heat. Sear the kidney in batches for 1 to 2 minutes, until browned outside and pink inside. Set aside.
- Lower the heat, soften the shallot 2 minutes, add the wine and reduce by half. Whisk in the mustard and cream and simmer until lightly thickened.
- Return the kidneys and their juices just to heat through, about 1 minute. Season, sprinkle with parsley and serve with bread, rice or mashed potatoes.
Notes
- Overcooked kidney turns rubbery; keep it pink.
- Veal kidney is milder if you are new to it.
- Prefer capsules? Kidney is one of the five organs in an organ complex.
Why kidney: beef kidney and selenium. More organ cooking: grilled beef heart and liver and onions.
From Rise Nutrition
Try it for 30 days.
Five organs in one capsule, made in Canada. Ships from Canada · Free shipping over $45 · 30-day money-back.
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