Veau Orlov by Laurent Mariotte

Ingredients

For 6 servings

• •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

Method

1. 1.Preheat the oven to 150°C.
2. 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. 3.Bake for 20 minutes and have 20 minutes of rest at the exit of the oven.
4. 4.Peel and chop the onion. Sauté them in a skillet with 40 g of butter and some salt.
5. 5.Wash and cut the mushrooms and mix them in the robot.
6. 6.Add to the onions, increase the heat and cook until evaporated.
7. 7.Season with salt, pepper and add raw cream. Cook for another 5 minutes and dispose of it.
8. 8.Take out the roast and make six incisions in it.
9. 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.