Veal Kidneys with Mustard and Leeks Sauce

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Preparation 30 min
Baking 15 min.
Portions 4
Freezing No


  • 30 ml (2 tbsp) butter
  • 30 ml (2 tbsp) oil
  • 450 gr Charlevoix veal kidneys
  • 250 ml (1 cup) Charlevoix veal gravy
  • 125 ml (1/2 cup) dry white wine
  • 125 ml (1/2 cup) sliced leeks Les Cultures de chez nous
  • 30-45 ml (2-3 tbsp) Dijon mustard
  • 60 ml (4 tbsp) cream 15 % for cooking
  • Salt and pepper to taste
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  • Wash kidneys and remove their thin membrane. Then, sear kidneys in an oil-butter blend over high heat until they brown. Keep aside in a serving dish.
  • In the same pan, add leeks and brown them. Pour white wine in and let reduce 3 to 4 minutes. Add veal gravy, let reduce and half the heat. Pour cream, then mustard and reduce again.
  • Mix kidneys into sauce.

Chef's notes