Veal kidneys in red wine

Description

A classic French dish, veal kidneys in red wine is rich, flavorful, and surprisingly quick to prepare.
The kidneys are sautéed until tender, then simmered in a robust red wine sauce with shallots, mushrooms, and herbs.
This dish pairs beautifully with mashed potatoes, crusty bread, or buttered noodles.

Ingredients

• Veal kidneys,4 (about 500g)
• Dry red wine,250ml
• Butter,60g
• Olive oil,1 tbsp
• Shallots,2, finely chopped
• Mushrooms,200g, sliced
• Garlic,2 cloves, minced
• Fresh parsley,2 tbsp, chopped
• Fresh thyme,1 sprig
• Bay leaf,1
• Beef or veal stock,100ml
• Salt & pepper,To taste
• Dijon mustard,1 tsp

Steps

1. Prepare the kidneys:
   Cut the kidneys in half and remove the white core and any membranes.
   Rinse under cold water and pat dry. Cut into bite-sized pieces.
2. Sauté the kidneys:
   Heat 30g butter and 1 tbsp olive oil in a large pan over medium-high heat.
   Add the kidneys and sauté for 2-3 minutes until browned but still slightly pink inside.
   Remove and set aside.
3. Cook the aromatics:
   In the same pan, add the remaining butter.
   Sauté the shallots and mushrooms for 3-4 minutes until softened.
   Add the garlic, thyme, and bay leaf, cooking for another minute.
4. Deglaze and simmer:
   Pour in the red wine, scraping up any browned bits.
   Let it reduce by half.
   Stir in the stock and mustard, then return the kidneys to the pan.
   Simmer for 5-7 minutes until the sauce thickens slightly.
5. Finish and serve:
   Discard the bay leaf and thyme sprig.
   Stir in the parsley, season with salt and pepper, and serve hot.