Line a baking sheet with parchment paper and set aside.

Season both sides of the beef slices with salt & pepper. Set aside.

Use a motor and pestle to smash the peppercorns.

Combine the onions, peppercorns, and horseradish with the cream cheese.

Season with Kosher Salt and freshly ground pepper.

Lay the beef slices out vertically.

Divide the filling evenly between beef slices on the bottoms of each.

Roll up and secure with toothpicks.

Heat the canola oil in a large skillet over med-heat.

Preheat the oven to 350F.

Transfer the rolls to the skillet. Braise, turning the rolls to brown evenly on all sides.

Transfer them to the baking sheet.

Bake for 15 minutes.

Add the broth and wine to the skillet and bring to a boil.

Turn the heat down. Remove a few tablespoons of the gravy and whisk into the cornstarch.

Then whisk the slurry into the gravy.

When the sauce thickens transfer to a pitcher.

Cut each roulade in half diagonally.

Put the pieces together to form a heart shape.

Secure with toothpicks.

Transfer to a platter and garnish with extra pink peppercorns.

Serve with the sauce on the side.