Veal kidney with cognac and crème fraîche

Veal kidney with cognac and crème fraîche

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About this recipe: I love veal kidneys when they're prepared with a little cognac. We also add a bit of crème fraîche to bring out the flavour.


Serves: 4 

  • 1 veal kidney, about 250g (prepared by your butcher and cut into pieces)
  • 1 tablespoon olive oil
  • 1 tablespoon crème fraîche
  • 100g sliced mushrooms
  • 1 tablespoon cognac or brandy

Prep:5min  ›  Cook:20min  ›  Ready in:25min 

  1. Heat oil in a large frying pan over high heat. Add kidney and brown for about 3 minutes on all sides.
  2. Reduce heat to medium, remove pan from heat and deglaze by adding cognac to pan. Return to heat and add mushrooms; let simmer for about 15 minutes.
  3. Add crème fraîche and stir well; serve immediately.


Perfect served with tagliatelle pasta.

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