Kidney with Mustard Sauce, Languedoc-Style, a recipe from the Worldwide Gourmet

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Recipes>Kidney with Mustard Sauce, Languedoc-Style

Kidney with Mustard Sauce, Languedoc-Style Recipe

Recipe

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

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

Method

Trim the kidneys.
Grease a skillet with kidney fat; cover with the finely chopped shallots, onions and carrot;
place the kidneys on the vegetables; add the bouquet garni, salt and pepper; dot with more kidney fat or butter;
place into a preheated oven for 25 minutes; remove and drain; slice the kidney thinly and keep hot;
remove all but 2 tbsp. fat from the pan; place the skillet over medium heat;
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.
Remove the kidneys and keep them hot. Strain the sauce, pressing well on the solids to extract all the liquid.
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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