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This recipe for Veal Kidney’s was given to me by Montreal’s Restaurant l’Express. Served in a creamy mustard sauce with button mushrooms and roasted potatoes, it’s one of the most sought-after dishes on their menu. The kidneys must be extremely fresh and cleaned of all fat prior to sautéeing. Don’t be tempted to overcook – they are at their most delicious when served rare.

Veal Kidney’s in Mustard Sauce – Serves 4
Ingredients:
  • 80 ml canola oil
  • 120g unsalted butter
  • 600g veal kidneys, clean and cut into cubes
  • 200g de coffee mushrooms, cut into quarters
  • 150 ml Xérès
  • 2 Russet potatoes, peeled and cubed
  • Olive oil (if you wish, infuse the oil with garlic and herbs)
  • 2 French shallots, finely chopped
  • salt and pepper to taste
  • fresh chives, chopped
For the Sauce
  • 40g unsalted butter
  • 30ml canola oil
  • 1 small red onion, chopped
  • 1 clove garlic, minced
  • 3 coffee mushrooms, quartered
  • 1 spring fresh thyme
  • 1 bay leaf
  • fresh black pepper
  • 60 ml de Xérès
  • 400 ml veal stock
  • 600 ml 35% cream
  • 300g  Dijon mustard
Instructions:
For the Sauce 
  • In a pan, heat the butter and oil. Sauté the onion, garlic and mushrooms until lightly browned but still soft
  • Add the thyme, bay leaf, and pepper
  • Deglaze with a splash Xeres. Reduce until almost dry
  • Add the veal stock, bring to a boil.
  • Add the cream, reduce the heat to low, stirring occasionally.  Reduce by 1/3
  • Straign the sauce through a chinos or a fine mess strainer.  Whisk in the mustard sauce
  • Taste, and adjust the seasoning, if necessary
For the Potatoes
  • In a pot of boiling salted water, cook the potatoes until they are tender. Drain well.
  • Heat a pan with olive oil. Add the potatoes, salt and pepper. Cook until golden brown.
  • Add the shallots immediately after cooking
  • Keep warm while you cook the kidneys
For the Veal Kidneys
  • Heat the oil and butter in a large, heavy bottom frying pan.
  • Add the veal cubes and coffee mushrooms. Season with salt and pepper and sauté for 2-3 minutes.
  • Remove some of the fat from the pan. Deglaze with a big splash of Xeres.
  • Add the mustard sauce and reduce until the sauce coats the mushrooms. 

Assembly

Arrange the potatoes in a “crown” on each plate.  Add the veal kidneys in the center of the crown. Garnish with chopped parsley and serve immediately.

Bon Appétit!

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