Orlov-style Meat

The chef Urban Dubois served Count Orlov in St. Petersburg and prepared a dish for the count's table, which consisted of layers baked potatoes, beef, onions, mushrooms and cheese with Bechamel sauce. Over time, housewives replaced the sauce with mayonnaise, beef for pork, mushrooms for tomatoes, and Oryol meat turned into everyone's favorite French meat.

Ingredients

• beef (tenderloin) 700 g
• potatoes 600 g
• champignons 300 g
• vegetable oil 60 ml
• Provencal herbs 0.5 tsp
• onions 200 g
• semi-hard cheese 150 g
• ground black pepper to taste g
• salt to taste g
• for Bechamel sauce
• butter 80 g
• wheat flour 25 g
• milk 400 ml
• nutmeg 0.5 tsp
• ground black pepper to taste g
• salt to taste g

Directions

1. Peel the potatoes and cut into slices no more than 1 cm thick.Place overlapping in a baking dish, previously oiled with vegetable oil. Season with salt, sprinkle with vegetable oil and sprinkle with Provencal herbs. Send to an oven preheated to 200 ° C for 15 minutes.
2. Cut the beef tenderloin (across the fibers) into steaks no more than 1.5 cm thick. Fry the meat on both sides over high heat until golden brown.
3. In another pan, fry the mushrooms over high heat until golden brown.
4. For Bechamel sauce: melt the butter in a saucepan, add flour, stirring continuously until the ingredients are fully combined. Add warm milk, nutmeg, salt and pepper in portions. Stir the sauce constantly so that no pieces of flour remain. Boil the sauce for about 2 minutes.
5. Remove the potatoes from the oven. Place the fried meat on top.
6. Pour half of the sauce over the meat. Then put onions chopped with feathers.
7. Then fried mushrooms.
8. Pour the remaining sauce over the dish and send it to the oven to bake for another half hour.
9. Remove the dish from the oven 5 minutes before the end of baking.
10. And sprinkle the dish with cheese, previously grated on a fine grater. Return the mold to the oven.
11. Orlov-style meat is ready. Serve immediately.