Creamy Pan-Seared Sweetbreads: A Gourmet Delicacy Recipe

Name: Creamy Pan-Seared Sweetbreads: A Gourmet Delicacy Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: French
Ingredients: 500 grams Veal Sweetbreads (Soaked in cold water for 2 hours, then blanched and trimmed); 2 tablespoons Unsalted Butter (Divided); 1 tablespoon Olive Oil (For searing); 1 medium Shallot (Finely minced); 2 cloves Garlic (Minced); 1/4 cup Dry White Wine (Such as Sauvignon Blanc); 1/2 cup Heavy Cream (38% fat); 2 tablespoons Fresh Parsley (Chopped, for garnish); to taste Salt; to taste Black Pepper (Freshly ground)

Indulge in this exquisite recipe for creamy pan-seared sweetbreads. This dish features tender sweetbreads perfectly browned and coated in a rich, savory cream sauce. A true delicacy that's surprisingly easy to prepare, perfect for special occasions or an adventurous culinary experience. Follow these simple steps for a restaurant-quality meal at home.

#Sweetbreads

#Offal

#Creamy Sauce

#Gourmet

#Pan-Seared

#Quick Dinner

#Special Occasion

Golden Brown Sweetbreads

Recipe Information

15m

Prep Time

20m

Cook Time

35m

Total Time

Servings

Medium

French

English

Nutrition (per serving)

450

Calories

35g

Protein

Carbs

30g

Fat

Sweetbreads in Creamy Sauce

Ingredients

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Plated Sweetbreads with Garnish

Instructions

0/7 completed

1
Prepare the sweetbreads: Ensure sweetbreads are cleaned, blanched, and trimmed. Pat them very dry with paper towels.
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5m
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Prepare the sweetbreads: Ensure sweetbreads are cleaned, blanched, and trimmed. Pat them very dry with paper towels.
5m
Proper blanching and trimming are crucial for texture and flavor.
2
Sear the sweetbreads: Heat 1 tablespoon butter and olive oil in a large non-stick skillet over medium-high heat. Season sweetbreads with salt and pepper. Add to the skillet and sear for 3-4 minutes per side until golden brown and crispy.
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8m
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Sear the sweetbreads: Heat 1 tablespoon butter and olive oil in a large non-stick skillet over medium-high heat. Season sweetbreads with salt and pepper. Add to the skillet and sear for 3-4 minutes per side until golden brown and crispy.
8m
Don't overcrowd the pan; sear in batches if necessary for a better crust.

3
Remove and set aside: Once seared, remove the sweetbreads from the skillet and set them aside on a plate. Keep warm.
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1m
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Remove and set aside: Once seared, remove the sweetbreads from the skillet and set them aside on a plate. Keep warm.
1m
Resting helps keep them juicy.
4
Sauté aromatics: In the same skillet, add the remaining 1 tablespoon of butter. Sauté the minced shallot for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
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4m
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Sauté aromatics: In the same skillet, add the remaining 1 tablespoon of butter. Sauté the minced shallot for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
4m
Be careful not to burn the garlic; it can become bitter.
5
Deglaze and simmer: Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until the liquid reduces by half.
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2m
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Deglaze and simmer: Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until the liquid reduces by half.
2m
Deglazing adds depth of flavor to your sauce.

6
Add cream and finish: Stir in the heavy cream and bring to a gentle simmer. Season the sauce with salt and pepper to taste. Return the seared sweetbreads to the skillet and coat them evenly with the sauce. Cook for 1-2 minutes to heat through.
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Add cream and finish: Stir in the heavy cream and bring to a gentle simmer. Season the sauce with salt and pepper to taste. Return the seared sweetbreads to the skillet and coat them evenly with the sauce. Cook for 1-2 minutes to heat through.
3m
Do not boil the cream vigorously, as it can curdle.
7
Garnish and serve: Garnish with freshly chopped parsley and serve immediately.
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Garnish and serve: Garnish with freshly chopped parsley and serve immediately.
1m
Sweetbreads are best enjoyed fresh off the pan.