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Palm Springs Life >  February 2007 >  Where Chefs Roam >  Chez Pierre’s Veal Kidney Saute in Mustard Sauce
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Chez Pierre’s Veal Kidney Saute in Mustard Sauce
(Serves 2)

1 lb. veal kidney, cleaned and cut in small pieces
16 button mushrooms, cooked lightly in white wine and patted dry
1 shallot, finely chopped
1/2 cup Chablis or Madeira wine 
2 T. Dijon mustard (strong French variety)
1/2 cup heavy cream
Salt and pepper to taste
Olive oil to coat pan

Add oil to frying pan. When oil begins to smoke, add kidney and mushrooms. Saute 3 minutes, continuously moving pan. Place sautéed kidney in small colander to drain juice.
In the same pan, sauté shallot for 2 minutes. Add wine and boil 3 minutes. Add mustard and mix well. Add cream and let boil until sauce is a little thick, about 2 minutes. Add kidney to sauce and let boil 2 minutes. (Kidney should be pink; do not overcook.) Season to taste.

Serve over rice pilaf or mashed potatoes.

Cooking safety tips: When putting kidney in smoking pan, first place the pieces on a plate and slide them into the pan. Watch for flare-up. Always put wine in the pan OFF the stove, then place pan back on the burner.

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