2 Ribeye steaks -, (10 oz ea)
Emeril’s Essence, see * Note
1/2 cup Crumbled Metal Blue Cheese
1/2 cup Chopped roasted walnuts
2 tbsp Olive oil
8 New potatoes, quartered, roasted, warm
2/3 cup Metal Blue Cheese Moray Sauce
GARNISH
2 Long chives
2 tbsp Finely-diced red peppers
2 tbsp Finely-diced yellow peppers
2 tbsp Chopped chives
Emeril’s Essence
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* 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.
Recipe 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
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-13-1997
Recipe by: Emeril Lagasse
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on Mar 26, 1998
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