- 4 slices Beef (from the leg, per 125 grams)
- 2 crumbly Apples
- 125 grams Blue cheese
- 40 grams chopped almonds
- 3 tablespoons Clarified butter
- 500 milliliters hot Water
- 1 bunch Soup vegetables (carrot, leek, parsnip)
- 2 teaspoons grated Lemon peel
- 1 teaspoon Tomato paste
- 3 tablespoons Creme fraiche cheese
Season the beef with salt and pepper. Peel the apples, cut into quarters, remove the core and cut the apples into strips. Distribute the apple stripes over the beef and top with crumbled blue cheese. Sprinkle the almonds on top. Roll up the beef fillet and tie.
Fry the rolls in a pan in hot clarified butter. Rinse the soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion), trim and dice. Add the soup vegetables along with the lemon zest to the rolls. Pour in the water, cover the pan and stew over medium heat for 1 hour and 15 minutes. Remove the rolls from the stew and keep warm. Stir the tomato paste and creme fraiche into the stew, pour in the stock and bring to a boil. Season the stew with salt and pepper.
Serve the beef rolls with the stew.