Beat filets thin and dry well. Sprinkle with Vegeta Natur and pepper.
Combine coarsley ground wallnuts, roquefort, parsley and regular cream. Stuff filets with this mixture, fold them and edges fasten with toothpicks.
Sauté each side of filets in a saucepan in the hot oil. When done, take them out of the pan and leave to stand at warm place.
Discard remaining oil from the saucepan. Pour in a vermouth, lemon juice and water and cook until the sacuce becomes thick.
Warm sauce pour over filets.
Serve with sautéd vegetables.
If you like cream stuffing, all ingredients mince in an electric food processor.