Difficulty: Intermediate
Expertly trim the veal kidneys by removing fat and sinews, then cut into large dice. Season generously with salt and freshly ground pepper.
Trim, wash, and drain the spinach. Wilt it in a saucepan with a portion of the butter until just softened, then drain and set aside to keep warm.
Heat a very hot skillet with a mix of butter and sunflower oil. Sear the kidneys over high heat to your desired doneness, then transfer to absorbent paper.
Discard excess fat, add finely chopped shallot, and sweat for 5 minutes. Deglaze with cognac and reduce, followed by the white wine until nearly dry. Add veal jus, Meaux mustard, and mustard seeds; reduce by half. Stir in cream, simmer 5 more minutes, and season to taste.
Gently reheat the kidneys in the sauce. Serve on warm plates alongside the buttery wilted spinach.
A signature creation by Chef Hubert
