Roulades with pear and blue cheese filling

Ingredients for 4 servings:

• 4 beef roulades
• salt and pepper
• some nutmeg
• 200 g blue cheese
• 6 half pear(s) , from the can
• 3 tbsp oil
• 250 ml white wine, dry
• 150 ml beef stock
• 1 onion(s)
• 100 ml crème fraîche
• some sauce thickener, lighter

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Spread the roulades out on a work board and pat dry. Cover with cling film and flatten slightly with a rolling pin. Sprinkle with salt, pepper, and nutmeg. Divide approximately 150 grams of blue cheese into 4 portions. Place one piece of cheese on each roulade and spread evenly. Dice the pear halves and arrange the cubes on the roulades, leaving the edges free. Roll the roulades up tightly, secure with wooden skewers or tie with kitchen string. Heat cooking oil in a large pan (with a lid) or a casserole dish and sear the roulades on all sides. Deglaze with white wine and beef stock and reduce the heat. Peel and dice the onion, and add it. Braise the roulades in a covered pan over low heat for approximately 60 minutes. After the braising time (remove the roulades from the braising liquid and keep warm), melt the remaining cheese in the sauce and refine with crème fraîche. If desired, slightly thicken the sauce with a little light sauce thickener. Serve with croquettes and zucchini and carrot vegetables.