Beef Roulades With Blue Cheese And Walnuts

Recipe Ingredients

2		- eye steaks - (10 oz ea)
		Emeril's Essence - see * Note
1/2 cup	73g / 2.6oz	Crumbled Metal Blue Cheese
1/2 cup	73g / 2.6oz	Chopped roasted walnuts
2 tablespoons	30ml	Olive oil
8		New potatoes - quartered, roasted, warm
2/3 cup	157ml	Metal Blue Cheese Moray Sauce
		Garnish
2		Chives
2 tablespoons	30ml	Finely-diced red peppers
2 tablespoons	30ml	Finely-diced yellow peppers
2 tablespoons	30ml	Chopped chives
		Emeril's Essence

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection,

Preheat oven to 450 degrees.

Pound the steaks uniformly thin. Season the pounded meat with Emeril's Essence. Sprinkle the cheese and walnuts over the meat. Roll the meat into the roulades. Tie with the butcher's twine. In a saute pan, heat the olive oil. When the pan is smoking hot, sear the roulades on all sides. Place in the oven and roast for 5 to 6 minutes for rare to medium-rare. Remove from the oven and slice on the bias into five 2-ounce slices.

Place the roasted potatoes in the center of the plate. Fan the meat around the potatoes. Spoon the sauce around the plate. Garnish with long chives, burnoise of peppers and chopped chives.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2274 broadcast 03-11-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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