Count Orlov's personal chef, Urban Dubois, prepared a dish for the Count's table, which consisted of layers of baked potatoes, beef, onions, mushrooms and cheese with Bechamel sauce. I replaced veal with beef tenderloin and bechamel with mayonnaise in the recipe. #meat in french #meat #meat recipe
Ingredients: Meat beef tenderloin (pork chop), Mayonnaise (bechamel sauce), Large onion, Potato, Butter, Semi-hard cheese (Dutch), Herbs: oregano, basil, thyme, Vegetable oil, Salt and pepper
Cooking method:
Prepare all ingredients. Cut the meat into pieces 10-15 mm thick and beat off on one side, then salt, pepper and set aside for marinating Onions cut into small cubes, add mayonnaise, a third of grated cheese, a little water and well mix.
Cut the potatoes in half lengthwise, cut into slices, add a little salt and drizzle with vegetable oil. Mix. Put parchment paper into the mold. Lay out the potatoes with an overlap, completely covering the bottom.
Send the form with potatoes to a preheated oven at 200 C for 15 minutes. Fry the meat on both sides for 1 minute on high heat on a mixture in equal parts of butter and vegetable oil, which did not burn the butter. Put the meat on potatoes, drain the rest of the butter from the pan onto the meat, sprinkle with a mixture of herbs and pour onion-mayonnaise mixture, completely covering the meat. Close the mold with foil.
Send the dish back to bake at 200 C for 45-55 minutes. Focus on your oven. When ready, remove the foil, sprinkle with the rest of the cheese and continue baking until golden brown.
Detailed video recipe at the link: