For the veal rolls:
PLACE rice in a pot with the beef soup, when it begins to boil, reduce heat, cover and cook until it gets soft. Cool a little.
SEASON the filets. Put a layer of chards over each fillet, then a layer of rice and then a layer of chards.
ROLL UP each fillet, place it over an aluminium paper with a butter tablespoon over it. Wrap and place it on a tray.
BAKE at 200°C for 30 minutes.
For the sauce:
PLACE in the blender milk, cream, peppers and chicken soup.
BLEND until the ingredients integrate.
HEAT butter in the frying pan, fry onion until it gets browned, pour the pepper sauce and cook.
CUT the rolls, place them on plates and cover with the sauce. Serve with salad or vegetables.