How to make
Leave the fillet to sit for a few days in the refrigerator. Cut the meat in such a way that you end up with a sheet that can be wound into a roll, then add salt, sprinkle it with black pepper and paprika. Cut the hard-boiled eggs into quarters. Grate the cheese on a grater coarsely.
Place the eggs, cheese and sliced pickles along the length of the meat. Roll up the meat and tie it with thread. Saute the roll in hot vegetable oil. Add the carrots, chervil, bay leaf and some black pepper. Add water, salt and boil until the meat becomes tender.
Remove the meat, place it in a baking dish greased with vegetable oil and bake for 15-20 minutes in a hot oven until browned. Take out the the bay leaf from the broth in which the meat was boiled and blend the broth.
Serve the roll cut into slices, garnished with steamed or boiled vegetables and the sauce - in a gravy boat.
