Recipe of the week: Veal kidneys with Belgian gin and mustard

Serves 4 50g unsalted butter

110g white mushrooms, cleaned, trimmed, and quartered

225g cremini mushrooms, cleaned, trimmed, and quartered

2tbs shallots, finely minced

Salt and freshly ground black pepper to taste

2 veal kidneys, all fat removed, cut into 1.25cm cubes

3tbs plain flour

120ml genever (Belgian gin) or Cognac

120ml beef broth, preferably homemade

120ml whipping cream

1tbs minced fresh tarragon or 1tsp dried tarragon

1-3tsp Dijon or Tierenteyn mustard

Melt two tablespoons of the butter in a medium-sized heavy skillet over medium heat. Add all the mushrooms and sauté until browned slightly, about five minutes. Add the shallots and cook for one minute longer. Season lightly with salt and pepper; remove from the skillet, and set aside.

Dredge the cubed kidneys with the flour.

Melt the remaining two tablespoons of butter in the same skillet. Add the kidneys and sauté over medium-high heat until nicely browned on both sides but still pink inside, about five minutes.

Off the heat, carefully flambé the kidneys with the gin. When the flames die down, season with salt and pepper and transfer to a warmed platter.

Deglaze the skillet with the broth over high heat, scraping up all the little browned bits from the bottom. Add the mushroom mixture, cream, dried tarragon if using, and the juice that has collected in the platter holding the kidneys. Reduce the heat and simmer until the sauce thickens to the consistency of double cream. Whisk in the mustard, judging the amount by the strength of the mustard (the Tierenteyn mustard is strong stuff!).

Just before serving, reheat the kidneys over low heat in the warm sauce. Don't overcook the kidneys or they will be tough. They should remain slightly pink on the inside. Sprinkle the fresh tarragon, if using, over the kidneys and serve immediately.

Taken from: The Taste of Belgium, by Ruth van Waerebeek with Maria Robbins >>