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Meat a la française is an old Russian dish, invented by a French chef for Alexey Orlov. In its original version, meat a la française consisted of beaten pieces of veal with potatoes and mushrooms in béchamel sauce under a cheese cap. Over time, the dish has undergone changes. In this recipe for meat a la française, thin medallions of beef are baked with onions and corn under a cap of mayonnaise and cheese.

Step 1

Cut the onion into thin half rings.

Step 2

Grate the cheese on a coarse grater.

Step 3

Beat the pieces of meat to a thickness of 5 mm. Salt and pepper the meat on both sides.

Step 4

Grease a baking dish with vegetable oil. Place the onions in an even layer on the bottom of the dish and grease with mayonnaise.

Step 5

Place the meat on top of the onion and coat it with mayonnaise.

Step 6

Place corn on top of the meat.

Step 7

Sprinkle grated cheese over everything.

Step 8

Place the meat in the oven to bake for 30 minutes.

Step 9

Garnish the dish with parsley leaves.