Beef roulade with Gorgonzola seeds on a pear fan from the Römertopf

Ingredients for 3 servings:

• 3 large beef roulades
• 7 slice(s) bacon, fat, thinly sliced
• 3 gherkins, thinly sliced
• 3 tbsp mustard
• 2 onions
• 90g Gorgonzola
• e.g. salt and pepper
• 1 bunch of soup vegetables
• 1 shot of red wine, generous
• 100 ml meat broth, strong
• 2 tbsp butter
• 2 pears, ripe
• 1 dash of cream, alternatively Cremefine
• 1 dashes Worcestershire sauce

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 20 minutes

Spread the roulades with mustard, pepper, and salt. Top with thinly sliced ​​gherkins, two thin slices of bacon, and two thin slices of onion. Place the Gorgonzola lengthwise on one side and roll up the meat from this side so that the cheese is in the center of the roulade. Secure with kitchen string. Rinse the Roman pot thoroughly with water. Trim and dice the vegetables. Fry the remaining bacon in a large pan and sear the roulades briefly, but very hot, all over, then set aside. Briefly sear the vegetables and the second onion in the frying pan and deglaze with a generous splash of red wine. Simmer briefly, remove the vegetables from the pan and spread them on the bottom of the Roman pot, then place the roulades on top. Pour in the meat juices. Close the Roman pot, place in a cold oven, and bake for about 90 minutes at 160°C (convection oven). After 45 minutes, add a little more meat broth. After the cooking time is up, wrap the roulades in aluminum foil and keep warm. Strain the vegetable stock from the Roman pot through a sieve into a small saucepan and stir in the cream. Season with Worcestershire sauce, pepper, and salt, and reduce to the desired consistency. Halve the pears and drizzle with lemon juice. Carefully remove the cores. Fry the pear halves in plenty of butter over low heat. Then score them fan-shaped and serve with the roulades.