Roast Beef and Blue Cheese Roll-Up

• 1/3 cup unsalted butter, softened
• 1/3 cup crumbled blue cheese (1 1/2 ounces), such as Roquefort or Maytag blue
• 1 pound thinly sliced rare roast beef
• Kosher salt and freshly ground black pepper
• 1 bunch watercress
• 1 red bell pepper, stemmed, seeded, and cut into thin strips
• 1 yellow pepper, stemmed, seeded, and cut into thin strips

1. Cream the butter and cheese with a fork in a medium bowl until evenly mixed together.
2. Lay the roast beef slices on a flat surface to make 16 rectangles, each about 5 by 8 inches.
3. Depending on the size of the slices, it may be necessary to combine them, overlapping slightly along the sides.
4. Season the meat with salt and pepper.
5. Spread 2 teaspoons of the cheese mixture along the short end of the beef rectangle.
6. Strip the leaves from a watercress sprig and scatter the leaves over the cheese, and then top with a few pieces of both red and yellow peppers.
7. Roll the beef, enclosing the butter and vegetables, and continue rolling into a tight cylinder.
8. Wrap snugly in plastic wrap.
9. Repeat with the remaining ingredients.
10. Refrigerate until chilled, at least 30 minutes.
11. To serve, trim the ends and halve the rolls, crosswise.

unsalted butter, blue cheese, beef, kosher salt, watercress, red bell pepper, yellow pepper

Taken from www.foodnetwork.com/recipes/food-network-kitchens/roast-beef-and-blue-cheese-roll-up-recipe.html (may not work)