Summary

Ingredients

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

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Instructions

1. Spread the roulades out on a work board and pat dry. Cover with household foil and flatten it a little with a corrugated wood. Sprinkle with salt, pepper and nutmeg.
2. Divide around 150 grams of soft blue cheese into 4 servings. Put 1 piece of cheese on each roulade and spread evenly. Dice the pear halves and distribute the cubes on the roulades, leaving the edges free. Roll up the roulades tightly, pinch them with wooden sticks or tie them together with kitchen twine.
3. Heat the cooking oil in a large pan (with a lid) or a casserole and fry the roulades vigorously on all sides. Deglaze with white wine and beef stock and reduce the heat. Peel, dice and add the onion. Braise the roulades in a closed saucepan over low heat for about 60 minutes.
4. After the braising time (take the roulades out of the braised stock and keep warm) melt the remaining cheese in the sauce and refine with crème fraiche. If desired, thicken the sauce slightly with a light sauce thickener.
5. It goes well with croquettes and zucchini and carrot vegetables.