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.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

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)

Directions

Step 1

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.

Step 2

Heat the olive oil in a large skillet over medium-high heat.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Remove from heat and garnish with chopped parsley before serving.

Step 9

Serve immediately with crusty bread, mashed potatoes, or steamed rice to mop up the sauce.

Nutrition Facts

Serving size	(761.7g)

Amount per serving	% Daily Value*
Calories	1342.0

Total Fat 96.4g	0%
Saturated Fat 41.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1510mg	0%
Sodium 1739.3mg	0%
Total Carbohydrate 20.3g	0%
Dietary Fiber 1.3g	0%
Total Sugars 3.7g
Protein 72.1g	0%

Vitamin D 0IU	0%
Calcium 79.5mg	0%
Iron 19.6mg	0%
Potassium 1139.5mg	0%

*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.

Source of Calories

Fat: 70.1%

Protein: 23.3%

Carbs: 6.6%