📝 About This Recipe
A quintessential pillar of French bistro culture, Rognons de Veau à la Moutarde is a masterclass in balancing rich, earthy flavors with sharp, piquant notes. This dish features tender, succulent veal kidneys seared to perfection and enveloped in a velvety sauce made from heavy cream, white wine, and two types of French mustard. It is a sophisticated, soulful meal that celebrates the elegance of traditional offal preparation with a luxurious finish.
🥗 Ingredients
The Kidneys
- 2 whole Veal kidneys (cleaned of hard white core and cut into bite-sized lobes)
- 30 grams Unsalted butter (for searing)
- 1 tablespoon Neutral oil (to prevent butter from burning)
- to taste Salt and freshly ground black pepper
The Aromatics and Sauce Base
- 2 large Shallots (finely minced)
- 1/2 cup Dry white wine (such as Chablis or Sauvignon Blanc)
- 2 tablespoons Cognac or Brandy (for deglazing and depth)
- 1/4 cup Veal stock (optional, for added richness)
The Finish
- 200 ml Crème fraîche or Heavy cream (full fat for the best texture)
- 2 tablespoons Dijon mustard (smooth and sharp)
- 1 tablespoon Wholegrain Moutarde de Meaux (for texture and visual appeal)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 teaspoon Lemon juice (to brighten the sauce)
👨🍳 Instructions
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1
Prepare the kidneys by removing the outer membrane and the hard white fat (the core) from the center. Cut them into uniform bite-sized pieces, roughly 2-3 cm each.
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2
Pat the kidney pieces extremely dry with paper towels. This is crucial for achieving a proper sear rather than steaming them.
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3
Heat a large skillet over medium-high heat with the butter and oil. Wait until the butter foam subsides and begins to turn a light nut-brown.
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4
Season the kidneys with salt and pepper right before they hit the pan. Do not do this in advance or they will release moisture.
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5
Sear the kidneys in batches to avoid overcrowding. Cook for about 2-3 minutes, tossing frequently, until browned on the outside but still pink and springy in the center (medium-rare).
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6
Remove the kidneys from the pan and place them in a colander set over a bowl. This allows any excess blood or juices to drain away, preventing the final sauce from turning grey.
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7
In the same pan, reduce heat to medium and add the minced shallots. Sauté for 2 minutes until translucent and fragrant, picking up the browned bits (fond) from the bottom.
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8
Pour in the Cognac. If using a gas stove, you can carefully flambé it; otherwise, let it boil down until reduced by half.
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9
Add the white wine and veal stock. Increase the heat slightly and let the liquid reduce by two-thirds until it becomes syrupy.
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10
Whisk in the crème fraîche and simmer for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
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11
Lower the heat to a minimum. Whisk in the Dijon mustard and the wholegrain mustard. Do not let the sauce boil vigorously once the mustard is added, as it can turn bitter.
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12
Add the kidneys back into the sauce, along with any juices that have collected in the bowl. Stir gently for 1 minute just to warm them through.
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13
Taste and adjust seasoning. Stir in the lemon juice and half of the fresh parsley.
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14
Serve immediately on warmed plates, garnished with the remaining fresh parsley.
💡 Chef's Tips
Always choose veal kidneys over beef kidneys for this recipe; they are much milder and more tender. Do not overcook the kidneys; they should remain slightly pink inside to maintain a delicate, bouncy texture. Draining the seared kidneys in a colander is the secret to a bright, clean-looking cream sauce. Add the mustard at the very end of the cooking process to preserve its pungent, aromatic profile. If the sauce is too thick, loosen it with a tiny splash of warm water or stock before serving.
🍽️ Serving Suggestions
Serve alongside buttery Tagliatelle or wide egg noodles to soak up the luxurious sauce. Pair with a crisp, high-acidity white wine like a Chablis or a dry Riesling to cut through the richness. A side of steamed green beans or sautéed spinach provides a fresh, vibrant contrast. Offer crusty French baguette on the side—wiping the plate clean is practically mandatory. For a classic bistro feel, serve with matchstick pommes frites.