Mustard and leeks veal kidneys
30
15
4
No
Ingredients
- 30 ml (2 tablespoons) of butter
- 30 ml (2 tablespoons) of olive oil
- 450 gr of Charlevoix veal kidneys
- 250 ml (1 cup) of Charlevoix veal stock
- 125 ml (1/2 cup) of dry white wine
- 1/8 package of 250 g (1/2 cup) of Les Cultures de chez nous sliced leeks
- 15 to 30 ml (2 to 3 tablespoons) of Dijon's mustard
- 60 ml (4 tablespoons) of cooking cream
- Salt and pepper up to taste
Preparation
Side-by-side mode
- Clean and remove thin membranes of the kidneys. Then, roast at high heat with a mix of olive oil and butter until coloration. Set aside in a serving plate.
- In the same pan, add sliced leeks and brown. Add white wine and reduce for 3 to 4 minutes. Add veal stock, reduce and lower heat of an half. Add cream, then mustard and reduce again.
- Mix kidneys with the sauce.
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