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Veal Roast Orloff

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Veal Roast Orloff is an irresistible side dish recipe. Once you try this effortlessly prepared simple recipe at your dinner party, I bet you would surely get a huge fan following.
Ingredients
  Veal sirloin tip roast 4 Pound
  Salt To Taste
  Pepper To Taste
  Soubise sauce 1 Tablespoon
  Sliced fully cooked canadian bacon 1⁄2 Pound
  Natural gruyere cheese 6 Ounce
  Shredded gruyere 2 Tablespoon
Directions

Sprinkle roast with salt and pepper.
Place, fat-side up, on a rack in a shallow pan.
Roast in a 325° oven for about 2 1/4 hours to a temperature of 160° on a meat thermometer.
Remove from oven and let rest 15 minutes.
Remove strings.
Cutting to within 1/2 inch of bottom, cut veal into 1/2-inch slices.
Spread 1 cut side of each slice generously with Soubise Sauce, reserving half for topping.
Insert a thin slice of Canadian bacon next to sauce on each slice, then insert 1 thin slice Gruyere cheese between bacon and each of the un-spread surfaces of veal.
Tie a string around roast to hold it together.
Spread remaining sauce over the top; sprinkle with shredded Gruyere.
If making ahead, cover loosely and chill.
Return to 325° oven; bake about 45 minutes, or until meat is heated through and sauce is lightly browned.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Roasted
Ingredient: 
Beef

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