Kidney with Mustard Sauce, Languedoc-Style Recipe
Kidney with Mustard Sauce, Languedoc-Style
Flavors of France
Total time: more than 2 hours
Oven temperature: 200° C (400° F)
Preparation time: 30 minutes
Cooking time: 2 1/4 hours
Difficulty: Easy
Chef's Note
If you don't have - or don't wish to use - kidney fat, use butter.
Ingredients for 4 servings
- 4 Rognons (veal, pork or beef)
- Some kidney fat
- 4 shallots, thinly sliced
- 2 onions, thinly sliced
- 2 carrots, thinly sliced
- 1 tbsp. flour
- 1 bottle of red wine
- For a regional touch, use a Cabernet Sauvignon from Languedoc
- 1 tbsp. mustard
- Bouquet garni
- Chopped parsley
- Salt and pepper
- 2 tbsp. cream
  1. Trim the kidneys.
  2. Grease a skillet with kidney fat; cover with the finely chopped shallots, onions and carrot;
  3. place the kidneys on the vegetables; add the bouquet garni, salt and pepper; dot with more kidney fat or butter;
  4. place into a preheated oven for 25 minutes; remove and drain; slice the kidney thinly and keep hot;
  5. remove all but 2 tbsp. fat from the pan; place the skillet over medium heat;
  6. sprinkle the vegetables with flour to make a roux; add the wine; add the kidneys to this sauce; cover and simmer gently for 90 minutes.
  7. Remove the kidneys and keep them hot. Strain the sauce, pressing well on the solids to extract all the liquid.
  8. Pour into a saucepan; in a small bowl combine the mustard with the cream; add to the liquid and thicken over low heat. Correct the seasoning. Reheat the kidneys in the sauce for a few moments. Sprinkle with parsley and serve immediately.
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Collaboration: VFC and Produits tripiers de France
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