The most delicate French meat in the oven

French meat is one of the most delicious and popular recipes. And no wonder, because all the most delicious ingredients are mixed in it: meat, potatoes, mushrooms, cheese. It turns out an incredible satisfying self-sufficient dish that can feed the whole family and guests. But they love this recipe also because it is universal and easily adapts to any ingredients that are available. This also applies to the variety of meat and vegetables.
Few people know that the history of this dish has nothing to do with French cuisine. For the first time this dish was prepared for Alexey Orlov by his French chef. It contained veal baked with potatoes, onions and mushrooms in a béchamel sauce with cheese. All over the world this dish is called "Orlovski meat". To date, little has remained of the original recipe, but the main thing is not what the meat is called, but its great taste. The main ingredient in the dish is meat: young veal, which is increasingly being replaced by fatty pork. Another essential ingredient is cheese, it melts when baked and covers the meat, as if sealing the juice inside. The rest of the ingredients are at your discretion. French meat with potatoes and mushrooms is very satisfying and tasty. And someone prepares a dish without potatoes, with tomatoes and cheese. Often they add béchamel sauce to the dish, put everything in a deep heat-resistant dish and cook in the oven like a casserole.

Today I propose to cook French pork meat in the oven. Why this particular meat? The pork neck is very tender and rather fatty, it goes well with potatoes and mushrooms, moreover, it cooks faster than beef. The dish turns out to be very tasty and juicy, and the recipe with the photo will step by step help you figure out all the nuances of its preparation. On the site you can also find a recipe for French meat in a slow cooker.

Ingredients:

• 500 g pork (tenderloin);
• 400 g potatoes;
• 200 g champignons;
• 250 g of "Russian" type cheese;
• 200 g onions;
• 200 g mayonnaise;
• some greenery;
• salt pepper.

French meat recipe in the oven with photo step by step

1. For such a dish, choose the part of pork that is of medium fat content. If the meat is too fat, it will become heavy and not very tasty when combined with mayonnaise. And if completely free of fat, it may turn out to be dry. Therefore, here we are guided by the rule of the golden mean and take the neck, loin or part of the pork leg. We wash, blot with dry napkins and cut a piece of pork into thin steaks across the fibers. This is important as it will be easier to cut and chew in the finished dish. And along the cut meat will be like chewing gum.

To prevent splatter from flying all over the kitchen, you can cover the meat on top with cling film or a ghostly plastic bag.

3. Cover the baking sheet with foil and grease with sunflower oil, just in case, so that the meat does not stick to the foil.

4. Next, spread the meat one to one over the entire surface of the baking sheet. There are portioned pieces for everyone. You can make a dish in a baking dish. Then you get a cake, which is immediately served on the table in the form. Salt and pepper the meat to taste.

5. Take potatoes, peel, wash and cut into thin slices.

6. Put the potato slices on the meat.

8. Put the onion on top of the potatoes.

9. The next layer is mushrooms. Any ready-made or raw mushrooms will do. We cut them into thin slices.

10. Put the mushrooms on top of the onions.

11. Sprinkle with some herbs. Dill and parsley will do. Or you can add fresh basil for a savory aroma.

12. Rub the cheese on a coarse grater.

13. Add mayonnaise to hard cheese.

Of course, you can, according to the classics, grease the meat with béchamel sauce, which is made from flour and milk. You can also squeeze mayonnaise onto the mushrooms and sprinkle with cheese. But if you pre-mix mayonnaise with cheese on a plate, the French meat will be more juicy and the cheese will not burn in the oven.

14. Mix cheese with mayonnaise.

15. Spread the last layer of cheese with mayonnaise.

16. We put the meat in French in the oven preheated to 190 ⁰С. We bake for about 40-50 minutes. You can check for readiness by sticking a fork through the meat. If it is not stuck, easily pulled out and the dish is soft, then it's time to get it out.

17. French meat in the oven with potatoes ready. The dish itself is very satisfying and self-sufficient, so a light salad of fresh vegetables is an ideal option for such meat. Serve to the table.
Bon Appetit!