Recipe: Veal Orloff

Name: Veau Orloff
Prep time: 80 min
Cook time: 80 min
Total time: 880 min
Yield: 6 portions
Ingredients: Rôti de veau Orloff pour 6 personnes :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 minuscules carrés (duxelless); 2 cuillers à soupe de crème double; 2 échalote(s) entière(s); un peu de fleur de thym; 1 échalote ciselée; 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 (1/2 litre); sel poivre du moulin et noix de muscade.; 3 jaunes d'oeuf; 150 g de Parmesan frais râpé

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

Prep 80 min

Cook 80 min

Rest 12h

Total 14h40

Servings 6 serv.

Here is the recipe for a mythical dish: Veal Orloff roast (or veal roast Orloff)!

Ingredients for 6 servings

Veal Orloff roast for 6 people:

1 piece of farm veal loin approximately 1.4 kg
250 g onions (Cevennes or Roscoff) peeled and finely sliced
250 g Paris mushrooms cleaned and cut into tiny squares (duxelles)
2 tablespoons double cream
2 whole shallot(s)
a little thyme flowers
1 shallot, chopped
50 g churned butter
salt and ground pepper

for the Béchamel sauce:

40 g butter
40 g flour
50 cl whole milk (1/2 liter)
salt ground pepper and nutmeg
3 egg yolks
150 g fresh grated Parmesan

Step-by-step directions

This veal Orloff recipe has a particularity, you can make it the day before and finish it a few minutes before serving.
So the day before:

1 Preheat your oven to 180°(th 6)

2 In a Dutch oven heat a little butter and oil then roast your seasoned veal roast on each side, add 2 whole shallots around it with a little thyme flowers and 2 tablespoons of water and cook in the oven basting it for 50 minutes, remove it and let it rest on a plate.

3 During the cooking of your piece of veal, prepare your garnishes:
a) Put your sliced onions in a saucepan, cover them with water and boil for 2 minutes (blanch) then drain them and place them on a plate.
b) In a sauté pan put a little butter, add your chopped shallot then after 1 minute, pour in your mushrooms in duxelles, salt and pepper, add the cream and let cook gently (there should be no more liquid at the bottom).
c) In a saucepan melt a little butter then without browning confit your blanched onion slices gently and season.
d) Then prepare your béchamel,
Melt the butter then add the flour stir with a whisk and cook without browning (white roux) for 5 minutes, add the milk gradually