Beef roulades with blue cheese and walnuts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | (10-ounce) rib eye steaks | |
| Essence | ||
| ½ | cup | Crumbled Metal Blue Cheese |
| ½ | cup | Chopped roasted walnuts |
| 2 | tablespoons | Olive oil |
| 8 | New potatoes, cut into | |
| Fourths, roasted, warm | ||
| ⅔ | cup | Metal Blue Cheese Moray |
| Sauce | ||
| Long chives | ||
| 2 | tablespoons | Finely diced red peppers |
| 2 | tablespoons | Finely diced yellow peppers |
| 2 | tablespoons | Chopped chives |
| Essence | ||
Directions
Preheat oven to 450 degrees. Season the pounded meat with 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 5 (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, burnoose of peppers and chopped chives.
ESSENCE OF EMERIL SHOW#EE2274