The ultimate Parisian bistro classic: pieces of beef kidney seared quickly in foaming butter, then coated in a creamy sauce made with dry white wine, melted shallots, heavy cream and Dijon mustards.
Ingredients
- 900 g whole fresh beef kidney
- 3 tbsp distilled white vinegar (8% acidity)
- 3 pieces traditional French shallots
- 50 g pasteurized unsalted butter (82% butterfat)
- 1 tbsp refined sunflower oil
- 15 cl dry white wine (Muscadet Sèvre et Maine AOC)
- 200 g pasteurized crème fraîche (30% fat)
- 2 tbsp strong Dijon mustard
- 1 tbsp whole-grain Dijon mustard
- 6 sprigs fresh flat-leaf parsley
- to taste fine cooking salt
- to taste black peppercorns in a grinder
Method
- Place the beef kidney on your cutting board. Using a sharp paring knife, remove the thin transparent outer membrane if necessary, then detach the lobes of meat, carefully cutting around the white, spongy, fatty core. Discard this central part and cut the meat into even pieces of about two to three centimeters.
- Place the kidney pieces in a bowl, cover them generously with very cold water and add the white vinegar. Let soak in the refrigerator for thirty minutes to purge the meat and mellow its flavor profile.
- Drain the kidneys in a strainer, rinse them thoroughly under cold running water, then dry them meticulously by patting them with paper towels. They must be perfectly dry to brown properly instead of steaming.
- Peel and finely mince the shallots. Rinse the flat-leaf parsley, dry it, pick the leaves and chop them finely.
- Heat a large saute pan over high heat with the sunflower oil and half the unsalted butter. As soon as the butter starts foaming vigorously, add the well-dried kidneys without overcrowding the pan. Sear them for two to three minutes, stirring regularly, until they are beautifully browned but still pink in the center.
- Immediately transfer the kidneys to a strainer set over a bowl. Let them drain for a few minutes to separate the released juices that could water down your sauce.
- Discard the excess fat from the saute pan, taking care to keep the browned bits stuck to the bottom. Return the pan to medium heat with the remaining unsalted butter, add the minced shallots with a pinch of salt, and sweat them for two to three minutes until they become translucent and tender.
- Pour the dry white wine into the saute pan and increase the heat. Scrape the bottom vigorously with a wooden spatula to deglaze all the caramelized bits, then let reduce rapidly until the liquid becomes almost syrupy.
- Lower the heat, whisk in the crème fraîche and mix well. Let simmer gently for two minutes so the cream reduces slightly and takes on a smooth, coating consistency.
- Keep the saute pan on the lowest possible heat without ever letting it boil. Whisk in the strong Dijon mustard and whole-grain mustard. Add the drained kidneys along with any clear juices collected at the bottom of the bowl, then season with a pinch of salt and several grinds of black pepper. Stir for one minute over low heat to coat and reheat the meat.
- Plate the kidneys on warm dishes, coat them generously with the mustard sauce and sprinkle with the chopped flat-leaf parsley just before serving.
Nutrition
Per serving
- Energy
- 626.9 kcal
- Protein
- 48.4 g
- Carbohydrate
- 5.41 g
- Fat
- 42.58 g
- Fibre
- 2.25 g
- Calcium
- 95.58 mg
- Iron
- 17 mg
- Magnesium
- 48.44 mg
