Roast Beef and Turkey Roulade with Broccoli
- For the roulade
- 1 ½ kilograms Beef fillet (trimmed)
- 2 tablespoons clarified butter
- freshly ground peppers
- 125 grams Goose liver paste
- 700 grams turkey breasts (pounded thinly)
- 3 tablespoons melted butter
Season the beef with salt and pepper. Melt the butter in a large frying pan over high heat and sear the meat on all sides. Remove from the pan and let rest.
Spread the foie gras over the beef and arrange in the center of the turkey. Wrap the turkey around the beef, truss with butcher's twine and season with salt and pepper.
Grease a baking sheet, place the roulade on top and brush with melted butter.
Roast in a preheated oven (220°C) (approximately 425°F) for about 30-45 minutes, until golden brown and cooked to your liking. Turn off the oven and let the roulade rest in the oven.
For the broccoli: Blanch the broccoli in boiling salted water for about 5 minutes. Shock in ice water and drain. Just before serving, melt the butter in a large frying pan and sauté the broccoli. Season with salt and pepper.
Slice the roulade and serve with the broccoli.