Roast beef rolls filled with paprika and roasted corncobs

Preheat the oven to 220 ° C. Press the garlic. Let the roast beef come to room temperature. Cut the peppers into long thin strips.

Mix tomato ketchup with garlic, paprika and 1 tbsp olive oil. Spread the roast beef steaks on both sides with this mixture. Place the pepper strips on a short side of the pieces of meat and roll them up firmly. Tie the rolls with a roulade rope or stick them with a cocktail stick.

Pull down the end leaf of the corn cobs and remove the white wires. Brush the flasks around with butter and sprinkle some salt. Fold the bract back up again and roast the corn cobs in the oven for 15-20 minutes until done, turning them regularly.

Spread the roast beef rolls with olive oil and roast them in the grill pan for about 6-8 minutes around just cooked and brown. Serve the rolls with the corn cobs.