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Roast veal Orloff (6 people)

Ingrédients

1 kg of roast veal (under-nut or shoulder)
150 g Emmental cheese
250 g bacon (round slices)
15 cl of fresh cream
15 cl white wine
1 tablespoon veal stock powder
Salt / Pepper
Butter

Présentation

1Slash the roast all the way through. Slide a slice of bacon and a slice of Gruyere cheese into each incision.
2Heat a large knob of butter in a casserole dish, sear the roast on all sides to brown it.
3Mix the veal stock in a bowl of water and pour into the casserole. Add salt and pepper. Add the white wine.
4Simmer for 45 minutes. At the last moment, remove the roast, pour the crème fraîche into the sauce and mix (do not boil).
5Serve the roast in a dish and the sauce on the side.

Your wine merchant's food and wine pairing

To accompany it, Le Tertre de Canon from Château Vrai Canon Bouché will be wonderful! A 2016 AOP Canon Fronsac with a greedy nose of ripe black fruits and smoky touches. The attack is supple, the fruit such as candied cherry and blackcurrant will blend harmoniously with the veal and the smoky bacon.

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