Preparation
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1.
Beat filets thin and dry well. Sprinkle with Vegeta Natur and pepper.
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2.
Combine coarsley ground wallnuts, roquefort, parsley and regular cream. Stuff filets with this mixture, fold them and edges fasten with toothpicks.
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3.
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.
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4.
Discard remaining oil from the saucepan. Pour in a vermouth, lemon juice and water and cook until the sacuce becomes thick.
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5.
Warm sauce pour over filets.
Serving
Serve with sautéd vegetables.
Advice
If you like cream stuffing, all ingredients mince in an electric food processor.
