Rôti de veau Orloff

12 December 2018 — Dinner

Rôti de veau Orloff


Serves approx 6-8

1.5 kg tied boneless loin of veal roast

16 slices of Le Gruyere Switzerland AOP

8 slices of ham

8 slices of smoked bacon

40g of butter

4 tablespoons of olive oil

4 carrots

2 onions

4 cloves of garlic

50cl of dry white wine

300g mushrooms

1 egg yolk

20cl of cream

1kg new potatoes

How to make it

Rôti de veau Orloff is a classic French dish that works great as an alternative roast option. Filled with deliciously tangy Le Gruyere and salty bacon and served on a platter of vegetables, this looks and tastes the part.

  1. Pre-heat oven to 325°F/190°C/Gas Mark 5
  2. Ensure the veal is dry
  3. Season with salt and pepper
  4. Melt oil and butter in a pan until it foams, then brown the veal on all sides using tongs, for around 10 minutes
  5. Keep aside the remaining butter
  6. When cool enough to touch, remove string
  7. Make slices crosswise across the roast leaving about 5cm of base
  8. Within each slice, place a slice of Le Gruyere Switzerland AOP cheese, a slice of ham and smoked bacon
  9. Cover the meat with any remaining bacon lardons
  10. In a casserole dish, add the melted butter, add carrots and onions and brown for 5 minutes until soft
  11. Add the meat on top of the veg
  12. Add the garlic and white wine, then place casserole lid on top and simmer for approx 1 hour over low heat
  13. Occasionally stir and drizzle juices over meat


  1. Melt butter, chop and fry the mushrooms on low heat
  2. Once the mushrooms are lightly brown and any liquid has evaporated, stir in the crème fraîche, 2 tablespoons of cooking juices, and egg yolk
  3. Season to taste


  1. Bring a pot of salted water to boil
  2. Add the new potatoes, ensuring all are approx same size
  3. Boil for approx 20 minutes or until potatoes are cooked

Serve the veal on a bed of the cooked vegetables and potatoes, with the sauce drizzled over the top.

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