Veal Orloff

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Credit: Didier Loire
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Instructions

Step 1: Veal

Trim the legs and set the fat aside—it will be used to flavor the meat while cooking.

Roast the veal in some olive oil in a pot, browning on all sides and turning the meat frequently. Add the veal trimmings and unpeeled garlic cloves when halfway cooked. Add the butter when finished cooking to caramelize the meat.

Set the veal aside on a sheet pan, turning the meat so that there are no drippings.

Remove some of the fat from the pot. Heat, then deglaze with light stock and reduce. Next, moisten with veal jus and simmer. Strain the resulting liquid through a fine-meshed chinois when at the desired consistency.

Remove 2 tablespoons (3 cl) of liquid, thicken with the truffle puree and grated parmesan, then thin with the truffle juice and extract before seasoning to taste. The sauce should be velvety and delicate in order to coat the veal.

Step 2: Spinach

Cut the mushrooms into 1/2 inch (1 cm) slices. Sweat in 2 ounces (60 g) brown butter and season with salt.

Melt 1 ounce (30 g) butter in a saucepan, add the flour and cook over a low heat, then cool completely. Bring the milk to a boil, and add it to the butter and flour. Whisk to create the bechamel sauce, which will serve a thickening ingredient.

Add the crème fraiche and mascarpone to the bechamel. Remove from the heat, pour in the truffle juice and strain through a fine-meshed chinois.

Stalk, wash and spin dry the spinach. Brown 1 1/2 ounces (40 g) butter in a hot sauté pan, then wilt the spinach, stirring with a fork pricked with a clove of garlic. Season only lightly with salt.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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