Beef roulade with horseradish filling

Ingredients for 4 servings:

• 4 beef roulades
• salt and pepper
• 200 g cream cheese
• 2 tbsp horseradish, grated
• 100 g walnuts, chopped
• 150 g celery
• 150 g leek
• 2 tbsp clarified butter
• 500 ml meat broth
• 250 ml cream
• 1 bunch of parsley

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 5 minutes

Season the meat with salt and pepper. Mix the cream cheese with horseradish and spread it on the roulades. Sprinkle half of the chopped walnuts on top. Roll up the meat and tie with kitchen string. Wash and trim the celery and leek, then chop finely. Brown the roulades all over in clarified butter. Add the vegetables. Deglaze with stock, cover, and simmer for 90 minutes. Remove the meat and keep warm. Chop the parsley and add it to the sauce. Add the remaining chopped walnuts and cream. Bring back to a boil briefly. Season with salt and pepper.