Recipe - Beef Roulades With Blue Cheese And Walnuts

2 Ribeye steaks ; (10 ounce ea)
Emeril’s Essence; see * Note
One half cup Crumbled Metal Blue Cheese
One half cup Chopped roasted walnuts
2 tablespoon Olive oil
8 New potatoes; quartered,
roasted, warm
2/3 cup Metal Blue Cheese Moray
Sauce

GARNISH
2 Long chives
2 tablespoon Finely minced red peppers
2 tablespoon Finely minced yellow peppers
2 tablespoon Chopped chives
Emeril’s Essence

* 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 mediumrare. Remove from the oven and slice on the bias into five
2ounce 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.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE2274 broadcast 03111997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

03131997

Recipe by: Emeril Lagasse

Posted to MCRecipe Digest by "Megabytes" megabytes@email.msn.com on
Mar 26, 1998