Serves 2

500 g fillet of veal (middle piece)
8 medium-sized firm potatoes
1 red pepper
1 yellow pepper
2 carrots
1 bunch of parsley, chopped
200 ml veal stock
100 ml port
60 g butter
3 tbs olive oil
1 tbs cooking oil
1 tbs mustard
1 tbs sugar
1 tsp starch
salt and pepper

Wash and quarter the peppers, remove the seeds and place on a baking try with the skin at the top. In the preheated oven, grill under the grill (middle shelf) at 200°C for about 6 minutes until the skin goes dark and starts to blister. Take out of the oven and remove the skin. Adjust the oven to 180° C fan heat.

Wash the fillet of veal and dab dry. Cut open lengthwise but do not cut through. Cover with cling film and beat out until flat. Coat with mustard, scatter on the parsley, place the pieces of paprika on top and roll up together. Fix with kitchen string and season with salt and pepper. Sear the roulade well on all sides in 1 tbs cooking oil, take from the pan, place in a casserole dish and put to one side. Add the port to the meat juices in the pan and dilute with the veal stock. Add the gravy to the roulade and cook for approx. 40 minutes in the oven until done.

Dice the potatoes and cook for approx. 20 minutes at 100°C in the steam cooker (alternatively cook for 20 minutes in salted water, drain). Slice the carrots, sear well in olive oil. Add the diced potatoes to the carrots in the pan, season with salt and pepper.

Remove the cooked roulade from the gravy, cover with silver foil and keep warm in the oven which has now been switched off.

Turn the sugar into caramel in a small pan, add to the sauce, reduce it somewhat, mix in the butter and thicken with creamed starch.

Cut the roulade into pieces, serve with the gravy, potatoes and carrots.