Veal Kidneys in Dijon Mustard

Remove fat and veins from the veal kidney, rinse under running water and rub dry. Next, cut into slices about 2 cm thick and season with ground pepper. Heat clarified butter in a frying pan and quickly sear the veal kidney slices in it on both sides, remove and keep warm.

Sauté the shallot in the frying fat, add the mustard and also sauté briefly. Add whipping cream and season with salt and freshly ground pepper. Finally, add butter and freshly chopped parsley.

Arrange the kidney slices and pour the sauce over them. Serve with mashed potatoes.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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