Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 (10-ounce) rib eye steaks
Essence
1/2 c Crumbled Metal Blue Cheese
1/2 c Chopped roasted walnuts
2 tb Olive oil
8 New potatoes, cut into
Fourths, roasted, warm
2/3 c Metal Blue Cheese Moray
Sauce
Long chives
2 tb Finely diced red peppers
2 tb Finely diced yellow peppers
2 tb Chopped chives
Essence

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

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