Veal Kidneys with Mustard and Port

Name: Veal Kidneys with Mustard and Port
Yield: Makes 4 Main-Course Servings
Ingredients: 2 tablespoons Dijon mustard; 1 tablespoon commercial meat glaze or 2 tablespoons homemade meat glaze, softened in 3 tablespoons hot water; 1½ cups ruby or tawny port; 1 tablespoon wine vinegar, or more to taste; 4 tablespoons cold butter, sliced; Pepper; 2 tablespoons olive oil; 4 veal kidneys; Salt

Preparation info

Makes
4
Main-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

The juxtaposition of the hot, savory flavor of mustard with the gentle sweetness of port makes the perfect contrast to the forthright flavor of kidneys. It is worth experimenting with herbs, such as marjoram, oregano, or sage, either sprinkled on the meat or added to the sauce.

Ingredients

4 veal kidneys
Salt
Pepper
2 tablespoons olive oil

Main course
Gluten-free

Method

Preheat the oven to 400°F. Pull and cut off any fat clinging to the kidneys. Cut out any inside membranes that hold the kidneys together (as shown), but don’t cut so much out that the kidney comes apart. Season with salt and pepper.

In an ovenproof sauté pan, heat the oil over