Recipe: Veal Orloff

Name: Veau Orloff
Prep time: 80 min
Cook time: 80 min
Total time: 880 min
Yield: 6 portions
Ingredients: 1 morceau de noix de veau fermier de 1,4 kg environ; 250 g d'oignons (Cévennes ou Roscoff) épluchés et émincés finement; 250 g de champignons de Paris nettoyés et taillés en petits carrés (duxelles); 2 cuillers à soupe de crème double; 2 échalotes entières; 1 échalote ciselée; Un peu de fleur de thym; 50 g de beurre de baratte; Sel et poivre du moulin; Pour la sauce Béchamel :; 40 g de beurre; 40 g de farine; 50 cl de lait entier; 3 jaunes d'œuf; 150 g de Parmesan frais râpé; Sel, poivre du moulin et noix de muscade

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.9/5 (40 reviews) Meat

Prep 80 min

Cook 80 min

Rest 12h

Total 14h40

Servings 6 serv.

Discover the signature recipe from the Chef: Veal Orloff, an iconic French classic that will delight even the most discerning guests.

Ingredients for 6 servings

1 piece of farm veal knuckle, approximately 1.4 kg
250 g onions (Cévennes or Roscoff varieties) peeled and finely sliced
250 g button mushrooms cleaned and cut into small dice (duxelles)
2 tablespoons heavy cream
2 whole shallots
1 shallot, minced
A pinch of fresh thyme flowers
50 g cultured butter
Salt and freshly ground pepper

For the Béchamel sauce:

40 g butter
40 g flour
50 cl whole milk
3 egg yolks
150 g freshly grated Parmesan
Salt, freshly ground pepper and nutmeg

Step-by-step directions

1 Preheat your oven to 180 °C (gas mark 6). This dish can be prepared the day before and finished just minutes before serving.

2 In a casserole, heat a little butter and oil, then sear your seasoned veal on both sides. Add the two whole shallots, thyme flowers and 2 tablespoons of water. Roast in the oven, basting regularly for 50 minutes. Remove and let rest.

3 Place the sliced onions in a saucepan, cover with water and bring to a boil for 2 minutes. Drain and set aside.

4 In a sauté pan, melt a little butter, add the minced shallot, then after one minute, add the mushroom duxelles. Season with salt and pepper, add the cream and cook gently until all liquid has evaporated.

5 In a saucepan, melt a little butter and gently confit the blanched onions without browning. Season to taste.

6 Prepare the Béchamel sauce: melt the butter, add the flour while whisking and cook without browning for 5 minutes. Gradually pour in the cold milk while stirring constantly. Season with salt, pepper and nutmeg. Cook for 20 minutes over low heat, then divide the sauce into two equal parts.

7 Mix the onion purée and mushroom duxelles into one portion of Béchamel. Adjust the seasoning and cool. Refrigerate the veal and its garnish overnight.

8 The next day, one hour before serving, preheat the oven to 220 °C (gas mark 7-8). Position the veal in front of you and cut it into 4 equal slices lengthwise. Arrange the first slice in an ovenproof dish, spread one-third of the filling with a spatula, then top with another veal slice. Continue alternating and finish with a beautiful slice to reconstruct the roast.

9 Bring the remaining Béchamel to a simmer, then remove from heat and quickly whisk in the egg yolks and half the Parmesan.

10 Pour this sauce over the veal to coat it completely. Sprinkle with the remaining Parmesan and bake for 15 minutes.

11 Serve directly from the dish, plating 6 thick slices per portion.