Rognons Flambé with Mustard Sauce
A simple, quick dish of sautéed kidneys with a creamy mustard sauce, flambéed with whiskey for extra flair.
Nutrition Facts
Per Serving: Calories: 450 kcal, Fat: 30 g, Sodium: 450 mg, Carbohydrate: 6 g, Protein: 35 g
Descriptions
This Rognons Flambé with Mustard Sauce is a classic French dish, easy and quick to prepare. The recipe uses tender kidneys, seared and flambéed with whiskey or cognac, and finished with a rich mustard cream sauce. Perfect for a weeknight meal, this dish is excellent paired with mushrooms or served alongside a potato dish.
Directions
1- Prepare the kidneys: Remove any nerves or fat and cut the kidneys into 1-inch (2 cm) cubes. If you prefer a milder flavor, blanch them in boiling water for 1 minute and drain.
2- Prepare the shallots: Peel and finely slice the shallots.
3- Cook the kidneys: Heat the butter (or margarine) in a pan and sauté the kidney cubes and shallots over medium heat, stirring for about 3 minutes.
4- Flambé: Pour in 1 tablespoon of whiskey or cognac and carefully ignite the liquid to flambé. Once the flames extinguish, reduce the heat.
5- Add mustard: Stir in 2 tablespoons of mustard and cook for another 2–3 minutes, stirring constantly.
6- Finish with cream: Pour in 1/2 cup (20 cl) of heavy cream, season with salt and pepper, and bring to a gentle boil. Stir until the sauce thickens slightly.
7- Serve immediately with your choice of side dishes.
Note's
- For a richer flavor, substitute whiskey with cognac or a good-quality brandy.
- The dish is excellent served with a Madeira sauce or even paired with sautéed mushrooms.
Ingredients
- Kidneys (pork, beef, or lamb): 10 oz (300 g)
- Shallots: 4
- Butter or margarine: 1 1/2 tbsp (20 g)
- Mustard: 2 tbsp
- Whiskey or cognac: 1 tbsp
- Heavy cream: 1/2 cup (20 cl)
- Salt and pepper: to taste
