Difficulty:[usr 1]
Properly trim the kidneys by removing fat and nerves, then cut into large dice, salt and pepper.
Trim and wash the spinach, drain, and sweat in a saucepan with the butter, when melted, drain, set aside
Sear over high heat in a very hot skillet in a mixture of butter and oil, cook to taste, set aside on absorbent paper.
Decant and replace with the finely chopped shallot, let sweat for 5 minutes, then deglaze with cognac, let reduce and then add the white wine. reduce until almost dry, moisten with veal jus (stock) add old-fashioned mustard, reduce by half, then cream, simmer for another 5 minutes, salt and pepper.
Reheat the diced kidney in the sauce. Arrange on a plate with spinach cooked raw in butter.
A creation of chef Hubert
