Plate (flatten) the meat slices, season with pepper and season with salt. For the filling, sauté the shallots and garlic cubes in butter with olive oil until golden, add the apple cubes and thyme leaves. Sauté briefly and now add the black pudding cubes. Season with salt and pepper and swirl the frying pan for another minute. Form this filling on the 8 slices of meat, roll them up and pin them with skewers. Fry the rolls in butter with olive oil for about 5 minutes. Remove the rolls from the frying pan and keep warm.
In the same frying pan, add the diced bacon and fry until crispy. (If desired, sauté more shallot cubes now with the bacon.) Extinguish with balsamic vinegar and, if desired, with a little bit of clear soup. Add the apple slices for 1 minute.
Season with salt and pepper.
Press the cooked potatoes in a saucepan, put them on a small flame and stir them with the clear soup. Season with pepper, vinegar, salt and a pinch of nutmeg. Immediately before serving, mix the whole with the endive strips.
Dressing: Put a hearty dollop of “endive among themselves” on each plate. Place 2 beef rolls on top. Form the sauce on top. Stick the stewed apple slices into the side of the endive puree. You decorate the whole thing with turnip cabbage, which you can