The ultimate Parisian bistro classic, featuring quick-seared kidneys coated in a creamy white wine sauce made with creme fraiche and a duo of mustards.
Ingredients
- 900 g fresh whole pork kidneys
- 4 pieces traditional French shallots
- 250 g fresh white button mushrooms
- 40 g unsalted butter (82% butterfat)
- 1 tbsp refined sunflower oil
- 3 cl cognac (40% ABV)
- 15 cl dry white cooking wine, such as Muscadet or Bourgogne Aligote
- 20 cl Isigny AOP creme fraiche (35% fat)
- 2 tbsp strong Dijon mustard
- 1 tbsp whole grain Meaux mustard
- 6 sprigs fresh flat-leaf parsley
- to taste fine sea salt
- to taste freshly ground black pepper
Method
- Remove the thin, transparent outer membrane surrounding the kidneys if it has not already been removed. Halve each kidney horizontally, then use a paring knife to carefully remove all the hard white parts and the spongy central tissue. Cut the meat into even, bite-sized pieces.
- Heat a skillet over very high heat with a drizzle of sunflower oil. Toss the kidney pieces into the hot pan and saute briskly for two minutes without trying to cook them through, just enough to release their excess moisture.
- Immediately transfer the kidneys to a strainer over the sink to drain all the extracted liquid. Wipe the skillet clean with paper towels.
- Peel and finely mince the shallots. Clean the white button mushrooms, trim the earthy stems and slice the caps into even pieces. Rinse, pick and chop the flat-leaf parsley.
- Return the skillet to medium heat with the first half of the unsalted butter. As soon as it foams, add the sliced mushrooms and saute until well browned and their moisture has evaporated. Add the minced shallots and continue cooking gently for three minutes until translucent and soft. Transfer the mushroom mixture to a plate.
- Return the skillet to high heat with the remaining unsalted butter. As soon as the butter sizzles and foams, add the drained kidneys. Sear for two minutes over high heat, stirring constantly, to brown the surface while keeping the center pink. Pour in the cognac and immediately flambe by carefully tilting the pan. Transfer the kidneys to a plate right away and cover with aluminum foil to keep warm.
- Return the skillet to medium heat, keeping the caramelized fond in the pan. Pour in the dry white wine and scrape the bottom of the pan with a wooden spoon to dissolve the browned bits. Simmer gently until reduced by half to concentrate the flavors and evaporate the alcohol.
- Reduce the heat to low, then stir in the creme fraiche and the reserved mushroom and shallot mixture. Simmer gently for three to four minutes until the sauce is creamy and coats the back of a spoon.
- Turn off the heat or remove the skillet from the burner so the sauce stops simmering. Whisk in the strong Dijon mustard and whole grain mustard. Return the kidneys to the sauce along with any warm juices accumulated on the plate, warming them through for one minute without ever letting the sauce boil.
- Taste and adjust the seasoning with fine sea salt and freshly ground black pepper. Sprinkle with chopped flat-leaf parsley and serve immediately on warm plates, accompanied by buttered fresh tagliatelle or steamed potatoes.
Nutrition
Per serving
- Energy
- 744.1 kcal
- Protein
- 36 g
- Carbohydrate
- 10.62 g
- Fat
- 57.97 g
- Fibre
- 2.44 g
- Calcium
- 75.52 mg
- Iron
- 8.05 mg
- Magnesium
- 54.16 mg
