Salt and pepper the beef cutlets, spread with paradeis pulp and tarragon mustard. Cover with pancetta, then heap the carrot and gherkin sticks on one side. Wrap the cutlets on the sides and roll them up, pin them together with wooden sticks (or similar).
Fry the roulades briefly on all sides in hot butter and then place in the insert of the pressure cooker. In the remaining fat, briefly fry coarsely chopped onion and tomatoes, deglaze with soup, place in pressure cooker.
Place the insert on top and steam at the 2nd ring for 8-10 minutes.
Arrange the finished beef roulades and serve.
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