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• Spread the meat on a chopping board. Using a potato peeler, peel the (chilled) Gruyère and spread it evenly over the meat. Add the broccoli, which should have been chopped and blanched in slightly salted water. Season with salt and pepper, roll up to create a roulade, and close with a toothpick.
• Oil a frying pan and sear the meat on both sides. Cook for a few minutes with the lid on, then add ½ glass of white wine.

Plating: 
Remove the toothpicks. Cut the roulade in the centre diagonally, arrange on a plate, dress with the hot cooking sauce and serve.