Saddle of Veal Orloff

Maybe your new favorite bean dish:

Season meat with salt, season with pepper, brush with butter, roast at 225 °C for 1 hour, pour a little bit of water, add greens. Roast meat for another 30 minutes. In the meantime, chop mushrooms very finely, squeeze well, sauté in butter. Add whipping cream little by little and let it boil down. Chop onions very finely, sauté in butter until translucent. Mix with mushrooms.

Sauté butter and flour until light, pour in milk, stir until smooth, season with salt, pepper and a pinch of nutmeg. A firm dough is formed. Fold in liquid whipped cream, add egg yolks, cheese (must melt), cool, fold in whipped cream.

Remove the roast from the stove, place on a juice board, cool a little bit so that not so much juice is lost. Separate the meat of the veal loin from the bones, leaving a slice of meat on each side. Cut the loosened veal back meat into slices a little over an inch thick. Spread with the mushroom and onion mixture.

Repeatedly insert the individual slices of meat coated with the mushroom-onion farce into the saddle of veal, one after the other. Brush meat with remaining onion-mushroom mixture, then top with cheese sauce. Place the roast repeatedly in the oven and bake at 225 °C (gas mark 4) for another 25-30 min.

Slightly cut the tomatoes with a kitchen knife.

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