Veal Orloff

Tie the veal loin at 3 cm intervals if not already done, and season generously all over with salt and white pepper. Finely chop the mushrooms and shallots for the duxelles, slice the soubise onions, and measure out all remaining ingredients.

Heat the butter and oil in a heavy-based, oven-safe braising pot over high heat until the butter foam subsides. Sear the veal on all sides until deep golden-brown, about 3–4 minutes per side, then transfer to a plate.

Reduce the heat to medium and add the chopped onion, carrot, celery, and garlic to the same pot. Cook, stirring occasionally, for 8 minutes until softened and lightly coloured.

Pour in the white wine and scrape up any browned bits. Simmer for 3 minutes until reduced by half.

Return the veal to the pot. Add the stock, thyme, and bay leaf — the liquid should come one-third of the way up the meat. Bring to a gentle simmer, cover, and braise in a 160°C oven for 50–60 minutes, or until a meat thermometer inserted into the centre reads exactly 63°C.

Transfer the veal to a rack set over a tray. Strain the braising liquid into a bowl and reserve. Leave the veal uncovered until fully cooled — about 45 minutes at room temperature — before slicing.

While the veal braises, make the soubise: melt the butter in a wide saucepan over low heat, add the sliced onions with a pinch of salt, and cover. Cook gently, stirring every 5 minutes, for 30 minutes until completely soft and sweet but not coloured.

Stir the double cream and nutmeg into the soubise and simmer uncovered for 5 minutes until the mixture is thick enough to hold its shape on a spoon. Season and set aside.

Make the duxelles: heat the butter and oil in a wide frying pan over high heat. Add the shallots and cook for 2 minutes until softened, then add the mushrooms with a pinch of salt.

Cook the mushrooms over high heat, stirring frequently, for 10–12 minutes until all moisture has evaporated and the mixture is dark, dry, and beginning to catch slightly on the pan. Stir in the parsley, season, and set aside.

Make the Mornay sauce: melt the butter in a saucepan over medium heat, whisk in the flour, and cook the roux for 2 minutes until pale golden and smelling of biscuit.

Add the warm milk to the roux in a steady stream, whisking constantly. Cook over medium heat, whisking, for 5 minutes until the sauce is thick and no floury taste remains. Remove from heat, stir in the Gruyère, Parmesan, and nutmeg, and season. If needed, thin with a splash of the reserved braising liquid.

Remove the string from the cooled veal and use a sharp slicing knife to cut the roast into 8 even slices, keeping them together in their original form. Gently fan the slices and tuck alternating spoonfuls of soubise and duxelles between each slice, pressing back into a cohesive roast shape.

Transfer the reconstructed roast to a buttered gratin dish. Spoon the Mornay sauce generously over the entire surface, smoothing it with a spatula.

Bake at 200°C for 15 minutes until the sauce is bubbling, then switch to the grill function for a final 3–4 minutes until the top is deeply golden and spotted with colour. Rest for 5 minutes before slicing and serving.