Patrick Lindner’s Hussar Roast Bohemian Style

Place the pieces of roll in a suitable bowl and pour the whipped cream over them.

Remove fat and tendons from beef fillet, rinse briefly under cold water and rub dry with kitchen paper. Mix paprika, bell pepper and salt, rub the meat with it heartily.

Heat oil in a roasting pan (not too high because of paprika!). Sear the fillet in it for about five minutes on all sides. Remove and carefully score a pocket.

For the filling, add marjoram, thyme, soaked breadcrumbs and grated cheese and the freshly chopped parsley leaves to the soaked breadcrumbs form. Peel the hard boiled eggs, chop the egg whites and yolks separately, add, season with salt and pepper, mix well. Fill the fillet with it. Tie it well with string and put it again into the roasting pan, with the seam facing upwards.

Add the hot beef broth. Place in the heated oven at 180 degrees for about half an hour on the lower rack. Pour the stock from time to time.

Remove the string, serve on a warmed plate and garnish with parsley stalks.

Serve with: e.g. mashed potatoes with lots of fresh chives.

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