Chestnut-Stuffed Beef Roulade | Classic Festive Roast

Cut the beef into 4 equal, large slices, then gently pound them thin under cling film. Season both sides with salt and freshly ground black pepper.

In a frying pan, render the finely chopped bacon in 10 g of lard. Add half of the finely chopped onion and half of the minced garlic, then sauté until translucent. Stir in the roughly chopped or fork-mashed plain chestnuts and a pinch of dried thyme, toss everything together for 2–3 minutes, then let cool to lukewarm.

Evenly distribute the chestnut-bacon filling over the laid-out beef slices, roll them up tightly, and secure with kitchen twine or skewers.