Italian Offal  & Veal Recipes - Ox Kidney with Mustard (Rognone di Manzo con Mostarda) Recipe

Ingredients

• 50 g/2 oz/1/4 cup unsalted (sweet) butter

• 450 g/1lb ox kidney, skinned and cored

• 4 shallots, finely chopped

• 10 ml/2 tsp French mustard

• 300 ml/1 1/4 cups dry white wine

• 15 ml/1 tbsp chopped fresh herbs

• 75 g/3 oz/1/3 cup unsalted (sweet) butter

• Freshly ground black pepper

• 2.5 ml/1/2 tsp lemon juice

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Method:

1. Melt the butter in a large frying pan (skillet). Cut the kidney in 2.5 cm/1 in pieces.

2. Add to the pan and fry (sauté) them, uncovered, until they are lighter in color on all sides and tender.

3. Remove from the pan and keep warm. Add the chopped shallots to the pan and cook for 3 minutes.

4. Stir in the mustard, pour in the wine and bring to the boil, stirring all the time. Allow to boil rapidly for 5 minutes until the liquid is reduced to about half.

5. Stir in the chopped herbs. Remove the pan from the heat. Whisk the remaining butter with the pepper into the reduced sauce.

6. Return the kidneys to the pan, stir in the lemon juice and cook over a low heat for 2-3 minutes to heat through.