Veal Orloff

A tender veal roast sliced and stuffed with mushroom duxelles and ham, then smothered in a rich Mornay sauce. The meat stays succulent beneath a bubbling, golden cheese crust.

• Prep time: 40 min
• Cook time: 75 min
• Difficulty: Medium
• Calories: 866
• Protein: 76 g
• Carbs: 17 g
• Fat: 56 g

Ingredients

• 0.8 kg Roast veal ( whole )
• 4 piece Ham ( sliced )
• 333.3 g Button mushroom ( finely chopped )
• 1.3 piece Onion ( finely diced )
• 100 g Comté cheese ( grated )
• 53.3 g Minimum butter sweet
• 26.7 g Wheat flour
• 333.3 ml Whole milk
• 66.7 ml Cream
• 0.7 pinch Nutmeg
• 0.7 pinch Gray sea salt
• 0.7 pinch Black pepper ground

Instructions

1. Sear the roast

   In a pot with a knob of butter, brown the veal roast on all sides. It should be deeply golden to lock in the juices. Remove and let rest.

2. Prepare the duxelles

   Finely chop the mushrooms and onions. Sauté them in butter until all moisture has evaporated. The mixture should be dry and intensely flavored.

3. Make the Mornay sauce

   Make a roux with butter and flour. Gradually whisk in the milk. Once the sauce coats the back of a spoon, stir in half of the grated comte and a pinch of nutmeg.

4. Assemble the roast

   Slice the roast without cutting all the way through the base. Insert a slice of ham and a spoonful of duxelles between each meat slice.

5. Cover and gratin

   Place the roast in a dish. Generously coat with Mornay sauce and sprinkle the remaining comte. Bake at 180°C until the top is bubbly and golden brown.

Chef's tips

• Do not cut the roast all the way to the bottom so it holds its shape during cooking.
• If the sauce is too thick, thin it with a little warm milk; it should remain velvety.
• Use kitchen twine to secure the roast if the slices spread too much.

Storage

Keep for up to 2 days in the fridge. Reheat gently in the oven covered with foil to prevent the meat from drying out.