I'm certain that many chefs would like to make this excellent dish to entertain guests, but unfortunately, attempts often don't turn out well (kidneys too tough, sauce not to your liking, etc.). Here are some basic principles that will help you succeed with this recipe without any problems. First, remove the small membrane from the kidney using a sharp knife, remove the center, then cut the kidney in half lengthwise and carefully remove all the nerves (that is, everything that is white). Finally, cut them into large cubes of 3 to 4 cm on each side (count 2 veal kidneys for five people).
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!
Two key tips to remember for this recipe: the kidneys must be seared quickly and above all, they must never boil, as this will make them tough. When you make a sauce to which you add mustard, it must never be brought to a boil. If you'd like to use a sweet wine (Sauternes, Champagne ratafia or even late harvest wine in place of your dry white wine, or even dry cider in the same amount), then use half the amount of mustard.
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