Veal kidney with cognac and crème fraîche
25 min
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.
mimichette
3 people made this
Ingredients
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
Method
Prep:5min ›
Cook:20min ›
Ready in:25min
- Heat oil in a large frying pan over high heat. Add kidney and brown for about 3 minutes on all sides.
- 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.
- Add crème fraîche and stir well; serve immediately.
Suggestion
Perfect served with tagliatelle pasta.
