Sautéed Veal Kidneys tender and flavorful

1 Heat the sauté pan with butter and oil, then when it's almost smoking, add your kidney cubes (be careful, as it may splatter a bit).

2 For 1 to 2 minutes, sauté your kidney cubes until they've taken on a nice color, then drain them off the heat in a strainer with a plate underneath.

3 Remove a little fat from the pan you just used, then gently sweat the minced shallot for two minutes.

4 Add the white wine, let it cook for another five minutes, then pour in the cream, let it reduce by half and add the veal stock, check the seasoning, then set aside off the heat.

5 Meanwhile, trim the stems of the button mushrooms, rinse them quickly, cut them into quarters lengthwise, then sauté them in butter, season with salt and freshly ground pepper and set aside.

6 Add the mustard to the sauce while stirring, then add the kidneys and mushrooms and reheat without boiling for five minutes.

7 Adjust the seasoning and serve in a nice shallow dish with a little pilaf rice on the side.

8 The most exceptional garnish that can be served with this recipe is fresh morels, and if you serve this with fresh tagliatelle bound with foie gras, you'll reach new heights!