Lightly pound beef cutlets, sprinkle with herbs and season with salt and pepper. Place pork cutlets on top and also sprinkle with herbs and spices. Clean leek, cut in half and place on top of the roulades. Roll up, tie, season and fry quickly in butter.
Fry onion, add tomato paste and pour red wine and beef broth. Place the double roulades with herbs in an ovenproof dish and roast in the oven at 180°C for 1 1/4 hours. Strain the sauce and season with whipped cream.
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