Sauteéd Kidney in a light mustard cream sauce:
2 veal kidneys
Salt and pepper to taste
Clarified unsalted butter, about 4-6 tablespoons
1/3 cup chopped purple onion
3 cups chopped fresh mushrooms, cut in quarters
1 cup heavy cream
1 cup heavily reduced veal stock (demi-glace)
4 tbs unsalted butter
2 tbs Dijon mustard
Prepare the kidneys (which come already cleaned) by slicing
lengthwise to remove white membranes inside. Then chop the
kidneys into one-inch pieces and sprinkle with salt and pepper.
Heat clarified butter in a skillet and sauté kidney pieces
over high heat, tossing for about one minute and remove with slotted
Add more butter to pan if necessary and sauté onions for a
minute, add mushrooms and sauté a minute more. Put kidney
back into pan and cook for about one minute. Add two heavy splashes
of Marsala and then the cream. Cook for about 30 seconds and scoop
out all solid ingredients. Add veal stock to pan and reduce cream-stock
mixture slightly; add pepper and turn off the fire. Add butter and mix.
Stir in Dijon mustard and return kidney and mushrooms to the pan. Mix and
serve. Garnish with minced parsley.
NOTE: Kidney is is best served Medium Rare.
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