Beef Roulades With Blue Cheese And Walnuts Recipe

• 2 x Rib - eye steaks - (10 ounce ea) Emeril"s Essence see * Note
• 1/2 c. Crumbled Metal Blue Cheese
• 1/2 c. Minced roasted walnuts
• 2 Tbsp. Extra virgin olive oil
• 8 x New potatoes quartered, roasted, hot
• 2/3 c. Metal Blue Cheese Moray Sauce
• 2 x Long chives
• 2 Tbsp. Finely-diced red peppers
• 2 Tbsp. Finely-diced yellow peppers
• 2 Tbsp. Minced chives Emeril"s Essence

1. Preheat oven to 450 degrees.
2. Lb.
3. the steaks uniformly thin.
4. Season the pounded meat with Emeril"s Essence.
5. Sprinkle the cheese and walnuts over the meat.
6. Roll the meat into the roulades.
7. Tie with the butcher's twine.
8. In a saute/fry pan, heat the extra virgin olive oil.
9. When the pan is smoking warm, sear the roulades on all sides.
10. Place in the oven and roast for 5 to 6 min for rare to medium-rare.
11. Remove from the oven and slice on the bias into five 2-oz slices.
12. Place the roasted potatoes in the center of the plate.
13. Fan the meat around the potatoes.
14. Spoon the sauce around the plate.
15. Garnish with long chives, burnoise of peppers and minced chives.
16. This recipe yields 2 servings.

rib eye steaks , cheese, walnuts, extra virgin olive oil, new potatoes, sauce, chives, red peppers, yellow peppers, chives

Taken from cookeatshare.com/recipes/beef-roulades-with-blue-cheese-and-walnuts-82264 (may not work)