Roast Veal with Cheese Crust

Rub the veal roast with salt and pepper. Brown on all sides in the hot fat. Place the meat in a gratin dish.

Preheat the oven to 200 °C (gas mark 3).

Mash the Gorgonzola cheese with a fork and mix it with the whipped cream (1) and the cognac. Spread the veal roast with two thirds of the cheese mixture.

Melt the butter and sauté the onion cubes in it until translucent. Add the mushroom slices and continue to sauté until almost all the liquid that has formed during the cooking of the mushrooms has evaporated repeatedly. Season with salt and pepper. Pour into the gratin dish with the meat and top up with the whipped cream (2). Add more whipped cream if needed.

Cook the roast veal in a hot oven for about sixty minutes. While braising, keep brushing the meat with the remaining cheese mixture.

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