Beef kidney and carrots

Recipe: Beef kidney and carrots

Beef and carrot kidney recipe, at home we love kidneys all kidneys, veal, beef, pork, lamb and of course rabbit. For this recipe I chose beef kidneys, which remain very inexpensive in addition they were already trimmed, which makes the task of the stove easier. I married my recipe with carrots, for their sweetness and especially their sweet tastes, a very interesting marriage the carrots, which are still a little crunchy, have a delicious flavor to the sauce.

Recipe ingredients

  • Beef kidney and carrot recipe for 4 people:
  • 450g trimmed beef kidneys
  • 20 cl of white wine
  • 15 cl of sour cream
  • 2 shallots
  • 4 carrots
  • 2 large tablespoons of oil

Instructions

  1. Peel the carrots, then cut them into mirepoix.
  2. Peel the shallots and thinly slice them.
  3. Heat the pan very hot with 1 tablespoon of oil.
  4. Throw the kidneys into the very hot oil.
  5. Stir to quickly sear all the kidneys on all sides.
  6. Run the kidneys quickly under the tap of water once they are well colored.
  7. Reserve the kidneys and clean the pan.
  8. Heat the pan with the last spoonful of oil.
  9. Add the carrots to precook them for about 5 to 6 minutes.
  10. Add the chopped shallots.
  11. Add the kidneys and finish grilling them with the vegetables.
  12. Deglaze with the white wine and reduce until almost dry.
  13. Add the fluid cream.
  14. Let reduce for about 10 minutes, the sauce should thicken a little as soon as the water in the cream has evaporated.

Preparation time: 15 minute (s)

Number of people: 4
Cooking time: 20 minutes
4 star rating: 1 review

What wine to drink with: Beef kidney and carrots

My favorite wine for this Lalande pomerol recipe: Sauvignon franc grape; Sauvignon Cabernet; Merlot
Temperature between 15 ° and 17 °

Slice the shallots Burn the kidneys Slice the carrots Sear the kidneys Add the cream Let reduce A plate

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