Beef Kidney Recipe French Rognon
Discover a delicious beef kidney recipe French rognon with tender, flavorful kidneys in a creamy wine sauce. Perfect for gourmet meals or special occasions!
Ingredients
- 500 g beef kidneys cleaned and trimmed
- 2 tbsp olive oil or unsalted butter for sautéing
- 2 shallots finely chopped
- 2 cloves garlic minced
- ½ cup dry white wine or beef stock for a non-alcoholic option
- ½ cup heavy cream
- 1 tbsp Dijon mustard
- 1 tsp fresh parsley chopped (plus extra for garnish)
- Salt and freshly ground black pepper to taste
Optional Add-Ins:
- 100 g mushrooms sliced (for added earthiness)
- 1 tsp paprika for a hint of smoky flavor
Instructions
Prepare the Kidneys:
- Rinse the kidneys under cold water. Slice them in half lengthwise and remove the white membranes and any connective tissue. This ensures a tender texture and removes any gamey flavor.
- Soak the cleaned kidneys in a bowl of cold water with a splash of vinegar or lemon juice for 30 minutes. Rinse again and pat dry with paper towels.
Sauté Aromatics:
- In a large skillet, heat the olive oil or butter over medium heat.
- Add the chopped shallots and minced garlic, sautéing for 2-3 minutes until softened and fragrant.
Cook the Kidneys:
- Increase the heat to medium-high and add the prepared kidneys to the skillet.
- Cook for 3-4 minutes on each side until lightly browned. Remove the kidneys from the skillet and set aside.
Prepare the Sauce:
- In the same skillet, pour in the white wine, scraping up any browned bits from the bottom of the pan.
- Stir in the heavy cream and Dijon mustard, allowing the sauce to simmer for 3-5 minutes until it thickens slightly.
Combine and Serve:
- Return the cooked kidneys to the skillet, stirring to coat them in the sauce. Cook for an additional 2-3 minutes to allow the flavors to meld.
- Sprinkle with fresh parsley and season with salt and pepper to taste.
- Serve immediately with your choice of crusty bread, mashed potatoes, or steamed rice.
Video
Notes
Tips for Tender, Flavorful Kidneys:
- Don’t Rush the Cleaning: Properly cleaning the beef kidneys is key to a tender and flavorful result. Be sure to remove all the tough connective tissue and white membranes, as these can impact the texture and taste.
- Soak for Better Flavor: Soaking the kidneys in cold water with a splash of vinegar or lemon juice before cooking helps to remove any strong or gamey flavors, ensuring a cleaner taste.
- Cook Over Medium-High Heat: When cooking the kidneys, make sure your pan is preheated to medium-high before adding them. This ensures a nice sear, locking in juices and flavor.