Rognons à la Moutarde

Method

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1. Halve the kidneys and snip out the white core with scissors. Soak them in the milk for 20 minutes, then drain and pat completely dry.

   Mark done Start 20 min timer

2. Get the oil very hot in a heavy pan and sear the kidneys in one layer for 60 seconds a side, until browned outside and still pink within.

   Mark done Start 60 sec timer

3. Lift them onto a plate immediately. Pour away any liquid that collects under them — it is bitter.

   Mark done

4. Add the butter to the pan and cook the shallots and mushrooms 5 minutes.

   Mark done

5. Pour in the brandy and let it bubble away almost completely, 2 minutes.

   Mark done

6. Add the cream and simmer 4 minutes until it thickens and coats a spoon. Season.

   Mark done

7. Off the heat, stir in both mustards, return the kidneys with any juices, and warm through for 30 seconds only. Scatter with parsley and serve.

   Mark done Start 30 sec timer

Chef’s Tips

• Sixty seconds a side. They toughen almost instantly.
• Throw away the liquid they release. It is bitter.
• Mustard off the heat, or it loses everything.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Rice
• Sautéed potatoes
• A glass of red Burgundy

Storage & Reheating

Best immediately. Kidneys do not reheat.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.