Beef Roulades with Blue Cheese and Walnuts

Total Time:
30 min
20 min
10 min


  • 2 (10-ounce) rib eye steaks, pounded
  • Essence, recipe follows
  • 1/2 cup crumbled Maytag Blue Cheese
  • 1/2 cup chopped roasted walnuts
  • 2 tablespoons olive oil
  • 8 new potatoes, cut into fourths, roasted, warm
  • 2/3 cup Maytag Blue Cheese Mornay Sauce
  • Long chives
  • 2 tablespoons finely diced red peppers
  • 2 tablespoons finely diced yellow peppers
  • 2 tablespoons chopped chives
  • Essence
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • 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, diced peppers and chopped chives.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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