beef kidney recipe french rognon
Try this Beef Kidney Recipe French Rognon for a luxurious dish made with tender beef kidney, red wine, and flavorful herbs. Perfect for an elegant meal, this French-inspired recipe delivers rich flavors that will impress your guests.
Ingredients
- Beef kidney: About 500 grams of fresh kidney. Make sure to choose fresh kidney for the best flavor.
- Red wine: 100 ml of good quality red wine. A wine with a rich character is preferred.
- Broth or stock: 200 ml of beef or vegetable broth. The broth will help create a delicious sauce.
- Butter or olive oil: 2 tablespoons of butter or olive oil to sauté the kidney and prepare the sauce.
- Herbs and spices: 1 teaspoon of dried thyme 1 bay leaf, and fresh or dried rosemary to taste.
- Onion and shallots: 1 medium onion and 2 shallots finely chopped. They will be sautéed to form the base of the sauce.
- Cream optional: 50 ml of heavy cream to add a creamy touch to the sauce if desired.
Instructions
- Prepare the Liver: Clean the liver thoroughly by removing any membranes or unwanted fat. Then slice the liver into thin pieces and rinse it with cold water to remove any blood or impurities.
- Sear the Liver: Heat butter or olive oil in a large pan over medium heat. Once hot, add the liver slices and sear them for 2-3 minutes on each side until golden brown.
- Add Red Wine: After searing the liver, add the chopped onion and shallots to the pan and sauté until soft. Then pour in the red wine and use a wooden spoon to scrape up any brown bits from the bottom of the pan.
- Add the Broth: Add the beef or vegetable broth to the pan and bring the mixture to a boil. Let it simmer over medium heat for about 10 minutes to allow the flavors to combine.
- Add Herbs and Spices: Add the dried thyme, a bay leaf, and rosemary to the pan. Let it simmer for an additional 5 minutes with the sauce.
- Prepare the Sauce: If you want to add a creamy touch, pour in 50 ml of heavy cream and mix the ingredients well until the sauce becomes smooth and rich.
- Serve: Serve the liver on a plate with its delicious sauce, and garnish with fresh herbs if desired.