French Beef Kidney Recipe (Rognons de Bœuf)

A classic French dish, Rognons de Bœuf (beef kidneys) are gently sautéed and finished in a creamy mustard sauce. Rich in flavor and steeped in tradition, this recipe is a must-try for offal lovers or adventurous home cooks who want a true taste of French cuisine.

Ingredients

• 1½ lbs beef kidneys, trimmed and cubed
• 2 tbsp white vinegar (for soaking)
• 2 tbsp butter
• 1 shallot, finely chopped
• ½ cup white wine (dry)
• ½ cup heavy cream
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme (or ½ tsp dried)
• Salt and pepper, to taste
• Optional: chopped parsley for garnish
• Optional: crusty bread or mashed potatoes for serving

Directions

1. Trim off any white sinew or membrane. Cut kidneys into bite-sized pieces. Soak in water with vinegar for 30 minutes, then rinse and pat dry.
2. Melt butter in a skillet over medium heat. Add shallots and cook until translucent (about 2–3 minutes).
3. Add kidneys to the pan. Sauté for 6–8 minutes until browned but still tender. Remove and set aside.
4. Pour white wine into the pan and stir to deglaze. Let reduce by half, then stir in mustard, cream, thyme, salt, and pepper. Simmer gently for 5–7 minutes until thickened.
5. Return kidneys to the pan, stir, and cook for another 2–3 minutes to warm through. Do not overcook.
6. Garnish with parsley and serve with crusty bread, mashed potatoes, or buttered noodles.