Beef Lung Roast with Herb Cream Cheese Stuffing

For the Beef Lung Roast with Herbed Cream Cheese Stuffing, place the slices of meat between plastic wrap and pat lightly. Season with salt and pepper. Wash the spring onions, rub dry and chop finely.

Soak the bread roll in milk, then squeeze well and shred. Mix with ham cubes, onions, cream cheese and sour cream, season with salt, pepper and herbs.

Spread the bread mixture on four slices of beef loin, place a second slice on top of each. Wrap the parcels in the well-watered pork net.

Heat clarified butter in a frying pan and brown the packets on all sides. Finish cooking in the preheated oven at 150 °C for about 12 minutes.

Cut the beef lung roast with herb cream cheese stuffing diagonally in the middle and arrange on pre-warmed plates.

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