Beef kidney with mustard

Recipe: Beef kidney with mustard

Beef kidney recipe with mustard, this time it will be beef kidneys. They are really inexpensive and, well cooked, they are always well received at home. I tried to freeze some when finished, but frankly it wasn’t great, well we ate them but I won’t do it again. Of course the veal kidneys are still my favorite but these beef kidneys with mustard were not bad. Okay, it’s especially the sauce that will make the difference.

Recipe ingredients

  • Beef kidney recipe with mustard for 2 people:
  • 1 beef kidney
  • 1 shallot
  • 1 clove of garlic
  • 10 cl Heavy cream
  • 1 tablespoon of frying oil
  • 25g butter
  • 1 large tablespoon of mustard
  • Salt and pepper mignonette 5 berries


  1. Trim the beef kidneys or have them prepared by the butcher.
  2. Cut the kidney in half.
  3. Remove the fat that coats the kidney.
  4. Cut around the fat, avoid touching the kidney with the knife.
  5. Cut the kidney lengthwise into three parts.
  6. Slice the kidney into pieces according to the shapes.
  7. Heat the pan with the oil
  8. Sear the pieces of kidney in the pan with very hot oil.
  9. Rinse the grilled kidneys under the tap.
  10. Heat the pan with the butter.
  11. Peel then finely chop the shallots and garlic.
  12. Sear them in the pan.
  13. Add the beef kidneys, salt and pepper to the mignonette.
  14. Add the mustard and let it toast a little.
  15. Deglaze with the cognac.
  16. Cream the kidneys, reduce and thicken a little, then serve.

Preparation time: 15 minutes
Cooking time: 10 minutes
Number of people: 2
4 star rating: 1 review

What wine to drink with: Beef kidney with mustard

My favorite wine for this recipe: Beaujolais Cépage Gamay
Temperature between 12 ° and 13 °

Trim the kidney Grill the kidney Add mustard Coat the kidneys Zoom

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