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Fresh rognons de veau (veal kidneys) on a wooden cutting board

Name: Rognon de Veau (Veal Kidney)

Summary: A classic French delicacy featuring tender veal kidneys sautéed in a creamy mustard or Madeira sauce, perfect for a rich and traditional bistro-style meal.
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Prep Time 20 minutes
Cook Time 15 minutes
30 minutes
Total Time 1 hour 5 minutes
Servings: 2
Course: Main Course
Cuisine: French
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 1 veal kidney about 500g, trimmed and cleaned
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 shallot finely chopped
  • 1 clove garlic minced
  • ¼ cup white wine or Madeira
  • ½ cup heavy cream
  • 1 tbsp Dijon mustard
  • 1 tsp fresh thyme leaves
  • Salt and pepper to taste
  • Fresh parsley for garnish

Equipment

  • Equipment:
  • Sharp knife
  • Cutting board
  • Frying pan or sauté pan
  • Wooden spoon
  • Colander
  • Saucepan (if preparing sauce separately)

Method
 

  1. Instructions:
  2. Carefully trim and clean the veal kidney, removing any membranes and sinew. Cut into bite-sized pieces.
  3. In a pan, heat the butter and olive oil over medium-high heat. Add the shallot and garlic, cooking until softened.
  4. Add the veal kidney pieces and sauté quickly until browned but still pink inside (about 4–5 minutes).
  5. Deglaze with the white wine or Madeira, letting it reduce by half.
  6. Stir in the cream, Dijon mustard, and fresh thyme. Simmer for 2–3 minutes until the sauce thickens slightly.
  7. Season with salt and pepper, garnish with chopped parsley, and serve hot with crusty bread or rice.

Notes

Notes:
Veal kidney cooks quickly — overcooking will make it rubbery.
Always clean and soak the kidney in cold water for 30 minutes if you want to remove a strong taste.
If you prefer, you can swap Dijon mustard for grain mustard for a rustic touch.