Sauteed Kidneys
Delight your taste buds with this elegant recipe for Sautéed Kidneys, a gourmet dish that combines tender lamb or veal kidneys with a rich and creamy mustard-infused sauce. Perfectly seared in olive oil and butter, the kidneys are accompanied by aromatic shallots, garlic, and fresh thyme, all deglazed with a splash of dry white wine for a burst of flavor. A luxurious blend of heavy cream and Dijon mustard transforms the pan juices into a velvety sauce, perfect for pairing with crusty bread, mashed potatoes, or steamed rice. Quick to prepare in under 40 minutes, this savory dish is ideal for adventurous food lovers seeking a sophisticated centerpiece for their meal. Garnish with fresh parsley for a vibrant finishing touch, and let this indulgent classic bring a touch of French-inspired flair to your table.
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Recipe Information
Ingredients
- 4 pieces lamb kidneys (or veal kidneys)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces shallots, finely minced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 100 milliliters dry white wine
- 100 milliliters heavy cream
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Prepare the kidneys by trimming away any white membrane or sinew and cutting them into bite-sized pieces. Rinse under cold water and pat dry with paper towels.
Heat the olive oil in a large skillet over medium-high heat.
Add the kidneys to the pan in a single layer and sauté for 2-3 minutes, stirring occasionally, until lightly browned. Remove the kidneys from the pan and set aside.
Lower the heat to medium and add the butter to the same skillet. Once melted, add the minced shallots and garlic. Sauté for 2-3 minutes until softened and fragrant.
Stir in the thyme and deglaze the pan with the white wine. Let the wine cook down for 2-3 minutes until reduced by about half.
Reduce the heat to low and stir in the heavy cream and Dijon mustard. Simmer the sauce gently for 2-3 minutes, letting it thicken slightly.
Return the kidneys to the pan and cook for another 2-3 minutes, stirring to coat in the sauce. Season with salt and black pepper to taste.
Remove from heat and garnish with chopped parsley before serving.
Serve immediately with crusty bread, mashed potatoes, or steamed rice to mop up the sauce.
Nutrition Facts
Calories |
605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 719 mg | 31% | |
| Total Carbohydrate | 7.3 g | 3% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.5 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 489 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
