Beef roulades with baby corn

1.

Drain the corn on the cob. Clean and wash the leek and remove four outer, dark green leaves. Cut the rest of the leek into pieces. Wash the meat and pat dry. Season with salt and pepper. Brush on one side with horseradish and a little tomato paste. Cover with leek leaves. Place 2 corn cobs on each roulade.Roll up and stick with a wooden skewer. Heat the oil in a coated pan. Fry the roulades vigorously on all sides. Pour in the broth. Cover and let simmer for about 1 hour. Boil the potatoes in salted water for about 20 minutes. Steam the leek in a little salted water for about 10 minutes. Remove the roulades and keep warm. Stir the remaining tomato paste into the sauce. Scatter sauce binder while stirring and bring to the boil. Season to taste with salt and pepper. Drain, rinse and peel the potatoes. Drain the leek. Arrange everything on plates and garnish with tomato wedges