For the beef roulades, pound the meat, salt, pepper and spread with mustard. Cover with ham, spread the onion and gherkins on top (save some onion).
Roll up the roulades, pin with toothpicks and fry all around in hot clarified butter. Sauté the rest of the onion.
Briefly fry the paradeis pulp and add 250 ml of soup. Cover and steam for about 20 minutes. Pour in the rest of the soup, rub in the peeled potato and continue steaming for 40 minutes.
Refine the finished sauce with cream. Decorate the beef roulades with chives to serve.