Veal Orlov by Laurent Mariotte

Ingredients

6 servings

• 1 kg of veal roast
• 6 slices of bacon
• grapeseed oil
• 60 g of butter
• 1 large yellow onion
• 5 large button mushrooms
• 1 tablespoon of crème fraîche
• 6 slices of Emmental cheese
• fine grey salt
• freshly ground pepper

Steps

1. 1

   Preheat the oven to 150°C.

2. 2

   Salt and pepper the veal roast on all sides and brown it in a Dutch oven with a little oil and 20g of butter.

3. 3

   Bake for 20 minutes and let it rest for 20 minutes after taking it out of the oven.

4. 4

   Peel and finely chop the onion. Sweat them in a pan with 40g of butter and a little salt.

5. 5

   Wash and cut the mushrooms then blend them in a food processor.

6. 6

   Add to the sautéed onions, increase the heat and cook until the vegetation water has evaporated.

7. 7

   Season with salt and pepper and add the raw cream. Cook for another 5 minutes and remove from heat.

8. 8

   Take out the roast and make 6 incisions in it.

9. 9

   Stuff with the mushroom purée and slide the bacon with a slice of Emmental into each slit. Place back in the Dutch oven and bake for 10 minutes. Serve immediately.