- 2 beautiful veal kidneys in their fat
- 500 g Charlotte potatoes
- 25 cl white chicken stock or chicken broth
- 250 g Béarnaise sauce
- 100 g butter
- Breadcrumbs
- Dijon mustard
- Salt, ground pepper
- Preparation time: 25 minutes
- Cooking time: 25 minutes
This classic French dish highlights tender veal kidneys pan-fried to perfection, paired with a rich Béarnaise sauce and golden sautéed potatoes. A staple in professional kitchens for its balance of flavors and textures.
- Cut the veal kidneys into eight slices and brush them with Dijon mustard.
- Peel and wash the potatoes, then cut them into 5 cm slices.
- Brown the potato slices in 40 g of butter, deglaze with chicken stock, reduce until absorbed, and set aside.
- Prepare the Béarnaise sauce.
- Gently fry the kidney slices in 60 g of butter, season with pepper, and drain on paper towels.
- Arrange the mustarded kidney slices on plates with the potatoes. Serve the remaining sauce warm in a sauceboat.
