Veau Orloff (Roasted Veal with Mushroom and Onion Stuffing)

• 1.2 kg Veal shoulder, boneless joint
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 60 g Unsalted butter
• 2 medium Yellow onion
• 350 g Mushrooms
• 3 cloves Garlic
• 6 sprigs Fresh thyme
• 2 tbsp Dijon mustard
• 200 ml Dry White Wine
• 120 ml Double cream

1. Heat the oven to 180°C (355°F). Pat the veal dry, then season all over with the salt and pepper.
2. Melt about a third of the butter in a large frying pan over medium-high heat. Sear the veal for 3 to 4 minutes per side until well browned, then transfer to a roasting pan.
3. Lower the heat to medium and add the remaining butter to the pan. Finely chop the onion, slice the mushrooms, and crush the garlic, then cook with a pinch of salt for 10 to 12 minutes until the onion is soft and the mushrooms have given up their moisture and turned golden.
4. Strip the thyme leaves from the sprigs and stir into the mushroom mixture. Cook for 1 minute, then scrape into a bowl to cool for 5 minutes so it is easier to handle.
5. Using a sharp knife, cut deep, evenly spaced slits across the top of the veal, stopping short of cutting all the way through. Spread the mustard inside the slits, then pack the mushroom and onion mixture into the cuts, pressing it in firmly.
6. Pour the wine into the roasting pan around the veal. Roast for 55 to 70 minutes, basting once or twice, until the centre reaches 63°C (145°F) for a blush of pink or 68°C (155°F) for more well done.
7. Transfer the veal to a board, loosely cover, and rest for 15 minutes. Meanwhile, place the roasting pan over medium heat on the hob and simmer the pan juices for 3 to 5 minutes, scraping up any browned bits.
8. Stir in the double cream and warm gently for 2 to 3 minutes until lightly thickened; do not let it boil. Slice the veal and spoon the creamy pan juices over to serve.

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