Veau Orlov by Laurent Mariotte
- Total time
- 1 h 35
- servings
- 6 servings
- Dish type
- Other
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Prep
30 min
Cook
45 min
Total time
1 h 35
Ingredients
Ingredients
- 1 kg 1 kg veal roast
- 6 tranche 6 slices of bacon
- grape seed oil
- 60 g 60 g butter
- 1 1 large yellow onions
- 5 5 large Paris mushrooms
- 1 c. à soupe 1 tablespoons of fresh cream
- 6 tranche 6 embal slices
- fine grey salt
- mill pepper
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Method
- 1
Preheat the oven to 150°C.
- 2
Season with salt, pepper the veal roast on all sides and colour it in the casserole with a little oil and 20 g butter.
- 3
Bake for 20 minutes and have 20 minutes of rest at the exit of the oven.
- 4
Peel and chop the onion. Sauté them in a skillet with 40 g of butter and some salt.
- 5
Wash and cut the mushrooms and mix them in the robot.
- 6
Add to the onions, increase the heat and cook until evaporated.
- 7
Season with salt, pepper and add raw cream. Cook for another 5 minutes and dispose of it.
- 8
Take out the roast and make six incisions in it.
- 9
Stuff with the mushroom purée and slip the bacon with the inner embalming slice in each interstice. Place in the pot and bake for 10 minutes. Serve immediately.
Source : marmiton
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