Ingredients:

  • 1 lb (450 g) veal kidneys, cleaned and trimmed
  • 2 tablespoons (30 ml) unsalted butter
  • 1 tablespoon (15 ml) olive oil
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup (120 ml) heavy cream
  • 2 tablespoons (30 g) Dijon mustard
  • 1 tablespoon (15 ml) white wine vinegar
  • 1 tablespoon (15 g) fresh parsley, chopped (for garnish)

Instructions:

  1. Rinse the veal kidneys under cold water. Trim any fat and membrane, then cut them into halves or quarters, depending on size. Pat dry with paper towels.
  2. Heat the butter and olive oil in a skillet over medium-high heat. Once melted and hot, add the kidneys; season with salt and pepper. Sauté for about 3-4 minutes, turning occasionally until browned and cooked through.
  3. In a separate bowl, whisk together the heavy cream, Dijon mustard, and white wine vinegar. Pour the mixture into the skillet with the sautéed kidneys. Cook for an additional 2-3 minutes on low heat until the sauce thickens slightly. Stir to combine.
  4. Taste the sauce and adjust seasoning if necessary. Garnish with fresh parsley before serving.