Photograph of the finished Rognons de veau à la moutarde

France · Thận bê áp chảo xốt mù tạt

Rognons de veau à la moutarde

35 min Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Calf kidney Calf kidney 1.2 kg
  • Photograph of Dijon mustard Dijon mustard 140 g
  • Photograph of Fresh cream Fresh cream 400 ml
  • Photograph of Cognac Cognac 120 ml
  • Photograph of Unsalted butter Unsalted butter 200 g
  • Photograph of Shallots Shallots 1.6
  • Photograph of Mushrooms Mushrooms 400 g
  • Photograph of Parsley Parsley 80 g
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Salt Salt 20 g

Method

  1. 1 Peel back the membrane and remove all of the white core of the kidney, as the core is the part that has the strongest urine odor.
  2. 2 Soak the kidneys in cold milk for 1 hour, then rinse and pat them thoroughly dry.
  3. 3 Cut into 2 cm slices, then pan-fry in very hot butter for exactly 90 seconds and remove immediately.
  4. 4 If the kidney remains in the kidney for more than 2 minutes, it becomes rubbery and secretes a foul-smelling fluid.
  5. 5 Sauté the shallots and mushrooms for 5 minutes, then pour in the cognac and ignite until the alcohol is completely burned.
  6. 6 Pour the fresh cream and mustard into a pan, then add the kidney and cook for 30 seconds, then sprinkle with parsley.

With an appliance

  • Air fryer 35 min

    Replace step 3: lightly spray oil onto the patted kidney pieces, fry in a preheated air fryer at 205 degrees for 4 minutes, flip at the 2nd minute and remove immediately; steps 5 and 6 remain for making the sauce in the pan.

Start cooking