Beef Roulades with Blue Cheese and Walnuts recipe | Father's Day Recipes

Beef Roulades with Blue Cheese and Walnuts

2 rib eye steaks (10 oz each)
Essence spice
1/2 cup crumbled Maytag blue cheese
1/2 cup chopped roasted walnuts
2 tablespoons olive oil
8 new potatoes, cut into fourths, roasted
2/3 cup Maytag blue cheese mornay sauce
2 tablespoons fine diced red pepper
2 tablespoons fine diced yellow pepper
2 tablespoons chopped chives

Preheat oven to 450�F. 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, brunoise of peppers and chopped chives.

BLUE CHEESE MORNAY SAUCE

1 tablespoon unsalted butter
1 1/2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1 ounce blue cheese, crumbled (about 1/4 cup)

Melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, to make a light roux, 1 minute to 90 seconds. (Do not allow the roux to brown.) Gradually add the milk, whisking constantly until the sauce thickens and comes to a boil, 2 to 3 minutes. Reduce the heat to a simmer, add the salt and pepper, stir well and let simmer 1 minute. Add the cheese and whisk until melted. (If the sauce seems too thick, thin with a little milk.)

Serve immediately, or cover to keep warm until ready to serve, stirring occasionally.

Makes 1 cup

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