Veal-Beef Roulade

Ingredients

• 400 g veal cutlet
• 400 g beef tenderloin (flattened by the butcher)
• Salt
• ground pepper
• 2 tbsp Rapeseed oil
• 100 ml dry white wine

Instructions

1. 1.

   Wash the meat and pat it dry. Flatten the veal cutlet slightly if needed until it is about as thin as the beef tenderloin. Lay the veal cutlet on a flat surface, season with salt and pepper. Place the beef tenderloin on top and roll everything into a roulade. Secure with kitchen twine.

2. 2.

   Heat the oil in a pan. Sear the roulade on all sides for about 2 minutes until browned. Deglaze with wine and simmer gently for about 8 minutes to finish cooking.

3. 3.

   Let it rest briefly, then slice and serve. Pair with optional cabbage-potato tart or roasted pears.